Kettle Gravy Recipe
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Kettle Gravy Recipe

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This recipe can be used to thicken pan juices that form when meats are braised or cooked in a covered roaster or baking pan with water or broth.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 24 servings


  • 2 cups pan juices
  • 6 tablespoons all-purpose flour
  • 2/3 cup cold water
  • Additional water or broth
  • Salt and pepper to taste

Nutritional Facts

2 tablespoon: 7 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 1g carbohydrate (0g sugars, 0g fiber), 0g protein .


  1. Pour pan juices into a saucepan or return to roasting pan. Combine flour and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened, adding additional water or broth if necessary. Season with salt and pepper if desired. Yield: about 3 cups.
Originally published as Kettle Gravy in Quick Cooking September/October 1999, p60

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Hannah0418 27600
Reviewed Jun. 15, 2014

"Awesome! Easiest gravy to make and one of the best I've tasted ."

colorspotsportpony 80719
Reviewed Mar. 26, 2011

"This recipe was so easy. My family couldn't believe that I made pan gravy from scratch. The gravy was thick and creamy with lots of flavor. No lumps."

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