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Pan Gravy for Roasted Meats or Poultry |
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Serves: 6 Print this RecipeWhether you’re roasting chicken, turkey, or beef, this flavorful gravy will make it a treat. The rich flavors come from those browned bits that remain in the roasting pan; be sure to scrape the pan clean. Use a stock or broth appropriate to the roasted item: with roasted chicken or turkey, use chicken stock or broth; with beef, use beef stock or 1/2 - 1 1/2 cups chicken broth or beef stock (preferably homemade), or low-sodium chicken or beef broth 1 tablespoon canola oil 2 tablespoons all-purpose flour 1 teaspoon fresh herbs (try thyme, marjoram, or sage) or 1/2 tsp dried Ground black pepper, to taste 1. When the roasted meat/poultry is cooked, transfer it to a plate and keep warm. Pour off as much fat from the roasting pan as possible. Pour any pan juices that have accumulated into a fat separator; when the fat settles, pour it off and discard. Add enough stock or broth to the juices in the separator to make 1 1/2 cups. 2. Place the roasting pan on a burner over medium heat; add the broth mixture and cook, scraping up browned bits from the bottom of the pan, until the liquid is reduced to 1 cup. Remove from the heat and set aside. 3. In a medium saucepan, heat the oil. Add the flour, 1 Tbsp at a time, whisking constantly, until a smooth paste forms. It will get very thick, then loosen again; keep whisking until the mixture turns the color of light wood, about 1 1/2 minutes. Remove from the heat. 4. Very slowly, add the broth mixture, whisking constantly to prevent lumps. (If, despite your efforts, some lumps form, don’t worry—just pour the sauce through a strainer.) Return to the heat and cook, whisking constantly, until the mixture bubbles and thickens, about 2 minutes. Season with herbs and pepper to taste. Exchanges 1/2 Fat Calories 34 Calories from Fat 21 Total Fat 2g Saturated Fat 0g Cholesterol 0mg Sodium 80mg Carbohydrate 2g Dietary Fiber 0g Sugars 0g Protein 1g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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