Easy Pan Gravy Ww Points 1 Recipes

EASY PAN GRAVY - WW POINTS = 1

Steps:

• Scrape the pan drippings into a glass measure. Let stand 5 minutes; then skim off and discard the fat.
• Combine the remaining pan drippings and the Madeira in the roasting pan; bring to a foil over medium-high heat. Cook, stirring occasionally, until reduced by one half, about 3 minutes.
• Meanwhile, in a small bowl, combine the broth and flour, beating with a whisk until blended. Stir the broth mixture into the roasting pan, whisking constanly, and cook until the gravy thickens slightly, about 3 minutes. Add the jelly, beating with the whisk until blended, and cook until thickened, about 5 minutes. Strain through a sieve into a saucepan or gravy boat and keep warm.

PAN GRAVY

Steps:

• Use the drippings from the roasting pan, skim off all but 4 tablespoons of the fat in the pan. Place the pan over high heat. Add the turkey or chicken stock and bring to a boil, scraping the bottom to loosen browned bits. Reduce the heat. Mix the flour and water together and whisk into the gravy. Blend well; add the giblets if desired, and simmer 5 minutes. Season with salt and pepper, to taste.;

QUICK AND EASY PAN GRAVY

Steps:

• After baking a chicken transfer the bird to another plate and cover tightly with foil.
• Pour all the drippings and fat into a glass measuring cup, making sure to scrape all the brown bits from the bottom of the pan.
• Put 4 teaspoons of chicken fat from the top into a saucepan. Discard remaining chicken fat.
• Add 4 teaspoons flour to chicken fat, stir with whisk.
• Add pan drippings. If you have more than half a cup, feel free to add them all. The more drippings you add the more flavorful the gravy will be.
• Add broth (or 1 c water with a bouillon cube). Bring to boil and continue to whisk until desired consistency.

EASY GRAVY

Steps:

• Cook fat drippings and broth in a roasting pan or saucepan over medium heat, until hot.
• Stir corn starch and water in a small bowl until smooth; add to pan. If desired, add a dash of poultry seasoning for chicken and turkey gravies, a sprinkle of thyme for beef or a pinch of rosemary for pork. Stirring constantly with a wire whisk, bring to a boil over medium heat and boil 1 minute. Season with salt and pepper.

WW ONION GRAVY, HEAVY ON THE ONIONS

Steps:

• Peel and cut the onions into wedges, about an eighth of an onion each.
• Put these onion wedges into a saucepan, add the beef stock and heat until just boiling.
• Meanwhile, mix the flour with the cold water until all lumps are gone.
• Slowly add the flour and water mixture to the stock, stirring quickly until it is all mixed in.
• Put the rosemary sprigs in whole.
• Turn the heat down to a simmer, cover and cook for 20-30 minutes, until the onions are cooked to your liking and the gravy has thickened.
• Remove the rosemary sprigs and serve over your favourite meat dish.

PAN GRAVY

Steps:

• After removing beef from pan, scrape all brown particles from pan and pour particles and drippings into bowl or glass measuring cup. Skim 2 tablespoons of fat from the top of the drippings; add fat to 1-quart saucepan. Discard any remaining fat; reserve remaining drippings. Stir flour into fat in saucepan.
• Cook over low heat, stirring constantly, until mixture has thickened; remove from heat. Gradually stir in reserved drippings plus enough broth or water to equal 1 cup. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops browning sauce for darker color. Stir in salt and pepper.

PAN GRAVY

Steps:

• Pour pan drippings into a measuring cup. Loosen the browned bits from the roasting pan and add to drippings. Skim fat. , Reserve 1/4 cup fat and transfer to a small saucepan; whisk in flour until smooth. Add enough broth or water to pan drippings to measure 2 cups. Gradually stir into flour mixture in saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt, pepper and browning sauce if desired.