 |
Pan Gravy
|
 |
Roasted meat drippings
1/4 cup all-purpose flour
Chicken broth or water
Salt, pepper and browning sauce, optional
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 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.
Yield: 2 cups.
|
Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |