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Pan Gravy

A couple of simple steps is all it takes to create a smooth gravy using chicken broth and drippings from meat or poultry.

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Ratings

2.5 by 4 people

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  • Makes: 8 servings
  • Serving Size: 1/4 cup
  • Makes: 2 cups
  • Start to Finish: 15 mins

Pan Gravy

Ratings

2.5 by 4 people

Rate This!

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.
  3. Makes 2 cups.

From the Test Kitchen

*

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

Nutrition Facts (Pan Gravy)

  • Per serving:
  • 77 kcal cal.,
  • 6 g fat
  • (4 g sat. fat,
  • 2 g monounsatured fat),
  • 16 mg chol.,
  • 256 mg sodium,
  • 3 g carb.,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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