Pan Gravy

To make gravy for other roasted meats, follow these same steps, substituting meat drippings and beef broth for the poultry drippings and chicken broth.

Start to Finish: 15 minutes

Ingredients:
Pan drippings from roasted poultry
1/4 cup all-purpose flour
Chicken broth
Salt and black pepper

Directions:
1. After roasting, transfer roasted poultry to a serving platter. Pour pan drippings into a large measuring cup. Scrape the browned bits from the pan into the cup. Skim and reserve fat from the drippings.

2. Pour 1/4 cup of the fat* into a medium saucepan (discard remaining fat). Stir in flour. Add enough broth to remaining drippings in the measuring cup to equal 2 cups. Add broth mixture all at once to flour mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Makes 2 cups.

Nutrition Facts (per 1/4 cup):
77 calories, 6 (g) total fat (4 (g) saturated fat), 16 (mg) cholesterol, 256(mg) sodium, 3 (g) carbohydrates, 0 (g) dietary fiber, 2 (g) protein.

Daily Values:
5% vitamin A, 0% vitamin C, 0% calcium, 2% iron.

*Note: If there is no fat, use 1/4 cup melted butter.

For an assortment of recipes like this, check out our cookbooks >>