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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
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.
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,
- Monosaturated fat (g) 2,
- pro. (g) 2,
- vit. A (IU) 243,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 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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