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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pan Gravy

Makes: 8 servings
Serving size: 1/4cup Yield: 2 cups
Start to Finish 15 mins
Pan Gravy
  •  Pan drippings from roasted poultry
  • 1/4  cup  all-purpose flour
  •  Chicken broth
  •  Salt and black pepper

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)
  • Servings Per Recipe 8,
  • cal. (kcal) 77,
  • Fat, total (g) 6,
  • chol. (mg) 16,
  • sat. fat (g) 4,
  • carb. (g) 3,
  • Monounsaturated fat (g) 2,
  • pro. (g) 2,
  • vit. A (IU) 243,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 256,
  • Potassium (mg) 58,
  • iron (mg) 0,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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