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.

by 12  people

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Servings: 8
Serving size: 1/4  cup
Yield: 2 cups
Total Time: 15 mins
Related Categories: Chicken Gravy, Gravy, Turkey Gravy
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    Pan drippings from roasted poultry
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    1/4  cup 
    all-purpose flour
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    Chicken broth
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    Salt and black pepper

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.
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.
Makes 2 cups.
  • * If there is no fat, use 1/4 cup melted butter.
Nutrition information
Per Serving: 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 (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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