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

Servings:
Makes 2 cups
Total Time:
15 mins
Ingredients
-
Pan drippings from roasted poultrysee savings

-
1/4 cupall-purpose floursee savings

-
Chicken brothsee savings

-
Salt and black peppersee savings

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
4.
*Note: If there is no fat, use 1/4 cup melted butter.
Nutrition information
Calories 77, Total Fat 6 g, Saturated Fat 4 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 16 mg, Sodium 256 mg, Carbohydrate 3 g, Total Sugar 0 g, Fiber 0 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 2%. Exchanges: Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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