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Pan Gravy
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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.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |