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Pan Gravy

Use this basic recipe to prepare gravy from meats and poultry that have been roasted in an uncovered roasting pan.
Pan Gravy
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  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 cups

Ingredients

  • Roasted meat drippings
  • 1/4 cup all-purpose flour
  • Chicken broth or water
  • Salt, pepper and browning sauce, optional

Directions

  • Pour pan drippings into a measuring cup. Loosen the browned bits from the roasting pan and add to drippings. Skim fat.
  • Reserve 1/4 cup fat and transfer to a small saucepan; whisk in flour until smooth. Add enough broth or water to pan drippings to measure 2 cups. Gradually stir into flour mixture in saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt, pepper and browning sauce if desired.
Nutrition Facts
2 tablespoons: 40 calories, 4g fat (2g saturated fat), 4mg cholesterol, 121mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 0 protein.
Originally published as Pan Gravy in Quick Cooking September/October 1999
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Reviews

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Average Rating:
  • dustinslove
    Oct 12, 2011

    This turned out pretty good. i think it was a little bland. Butt otherwise it was good

  • florinda92986
    May 11, 2009

    turned out well

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