Home-Style Pan Gravy
Prepare gravy the way restaurant chefs do: right in the roasting pan.
- Pan drippings from Rosemary-Herb Roasted Turkey
- 3-4 cups chicken or giblet broth
- 1/2 cup all-purpose flour
- Salt and ground black pepper to taste
Using Oven Mitts, carefully pour drippings from Roasting Pan into Easy-Read (4-cup) Measuring Cup. Remove 1/4 cup fat from drippings and pour back into Roasting Pan. Discard remaining fat from drippings. Add chicken broth to drippings in measuring cup to measure 4 cups liquid.
Position Roasting Pan over front and back burners of stovetop. Whisk flour into fat using Silicone Sauce Whisk until smooth. Gradually add drippings, whisking until smooth. Cook over medium heat, stirring constantly, until gravy comes to a boil. Cook 2-4 minutes or until thickened. Season with salt and black pepper. Using Oven Mitts, carefully pour gravy into serving bowl.
- 3 1/2 cups
servings of 1/4 cup
Nutrients per serving:
Calories 60, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 10 mg, Carbohydrate 3 g, Protein 2 g, Sodium 240 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
1 fat (0 carb)