PAN GRAVY
Rich and smooth gravy made from the beef drippings and Progresso™ broth-perfect to enhance the flavor of any dish!
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 1h5m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 15, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 tablespoon, Sodium 65 mg
PAN GRAVY FROM DRIPPINGS
Great gravy begins with the juices and the flavorful brown bits you scrape from the bottom of the pan after roasting a bird like our Turkey with Brown-Sugar Glaze.
Provided by Martha Stewart
Categories Dinner Side Dishes
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- While turkey rests, pour pan drippings through a fine-mesh sieve into a large bowl. Discard solids. Skim fat and reserve 3 tablespoons. Add broth to drippings to measure 4 1/2 cups.
- Set pan across two burners and heat over medium. Add reserved fat and white wine. Cook, stirring and scraping up browned bits with a wooden spoon, until mixture thickens and holds a trail, 3 minutes.
- Add flour and whisk to combine. Continue whisking until flour tastes fully cooked, 2 to 3 minutes. Slowly whisk in dripping mixture. Cook, whisking, until gravy is thickened, 8 minutes. If desired, strain gravy through sieve. Stir in vinegar. Season with salt and pepper; keep warm until serving.
Nutrition Facts : Calories 65 g, Fat 2 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g
BASIC PAN GRAVY FROM DRIPPINGS
A basic recipe for yummy gravy using the drippings from whatever you have roasted, turkey, chicken, pork roast, beef roast...... Where the recipe calls for broth I prefer to use homemade broth but you can use any store bought broth.
Provided by queenbeatrice
Categories Sauces
Time 15m
Yield 3 2/3 cups, 12 serving(s)
Number Of Ingredients 5
Steps:
- In skillet or roasting pan, add flour to drippings; blend well.
- Cook over medium heat 2 to 3 minutes until smooth and light brown, stirring constantly.
- Add broth; cook until mixture boils and thickens, stirring constantly.
- Stir in salt and pepper.
Nutrition Facts : Calories 17.4, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.2, Sodium 388.2, Carbohydrate 3.1, Fiber 0.1, Sugar 0.3, Protein 0.7
GRAVY FROM ROAST DRIPPINGS
Steps:
- Remove roast from pan and pour off any fat. Place over high heat (use 2 burners if necessary) and deglaze pan with wine and broth, scraping any bits stuck to the bottom of the pan with a wooden spoon or spatula. Once these solids are dissolved, pour liquid into a saucepan and add the bay leaf and peppercorns. Reduce for 5 minutes over high heat or until reduced by 1/3.
- At this point you basically have a jus which could be used to sauce your roast. To create a gravy, reduce the heat to medium and whisk in 2 tablespoons of white roux. Return to a simmer, whisking constantly. Continuing to cook once a simmer has been reached will result in a smoother sauce, but not a thicker one.
- Since all starch thickened sauces thicken as they cool, it's a good idea to make your gravy a little on the loose side.
CLASSIC PAN GRAVY
Prepare pan gravy in 20 minutes with a tried-and-true recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- After removing turkey from roasting pan, pour drippings (turkey juices and fat) into bowl or glass measuring cup, leaving brown bits in pan. Let drippings stand 5 minutes to allow fat to rise. Skim 6 tablespoons fat from top of drippings and return to pan; discard any remaining fat. Add enough broth or water to remaining drippings to measure 3 cups; reserve.
- Stir flour into fat in pan, using wire whisk. Cook over low heat, stirring constantly and scraping up brown bits, until mixture is smooth and bubbly; remove from heat.
- Gradually stir in reserved 3 cups drippings. Heat to boiling, stirring constantly. Boil and stir 1 minute or until gravy thickens. Stir in a few drops of browning sauce if a darker color is desired. Stir in salt and pepper.
Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 0 g, TransFat 0 g
SIMPLE PAN GRAVY
Amanda Haas shows you how to extract every last bit of flavor from pan drippings to create a smooth, rich gravy that's thickened with a traditional roux.
Provided by Food Network
Categories condiment
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- While the turkey rests, make the gravy: Use a fine-mesh strainer to strain the turkey pan drippings into a medium bowl, leaving behind any browned bits, or "fond," stuck to the pan. Press down on the solids to get as much liquid as possible into the bowl; discard the solids. Pour the liquid into a measuring cup or a fat separator and allow the fat to rise to the top. Meanwhile, place the roasting pan across two burners over medium-low heat. When the pan is sizzling, add the wine and stir, scraping up all the fond in the pan. Turn off the heat and pour the wine mixture through a fine-mesh strainer set over a bowl.
- Ladle or spoon off the fat from the pan drippings and discard; set aside the jus. In a saucepan over low heat, melt the butter. Then sprinkle in the flour and whisk until the flour is completely incorporated and light golden brown, 1-2 minutes. Slowly add the wine mixture, whisking constantly. When it has fully absorbed into the roux, slowly add the reserved jus. Small additions of liquid and continuous whisking are the keys to smooth gravy.
- Finish the gravy by adding turkey or chicken stock a ½ cup at a time and whisking; taste and adjust the seasoning with salt and pepper as you go. (You'll need a total of 2½-3 cups of liquid to make the gravy.) When the gravy is thick yet pourable and perfectly seasoned to taste, transfer it to a bowl or gravy boat and serve immediately.
PAN GRAVY
Use this basic recipe to prepare gravy from meats and poultry that have been roasted in an uncovered roasting pan.
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 40 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
TURKEY GRAVY WITH DRIPPINGS
Here is a simple, elegant pan gravy that lends itself well to cooking in the very pan in which you've roasted your turkey. It calls for whisking flour with the fat in the bottom of the pan to create a light roux (no lumps!), then hitting it with stock and wine, salt and pepper. Some may wish to add cream, or other spices. Decant the gravy into a warmed boat or beaker, rather than into a cold one, and serve immediately.
Provided by Sam Sifton
Categories sauces and gravies
Time 25m
Yield 5 to 6 cups
Number Of Ingredients 5
Steps:
- Pour off all but 7 or so tablespoons turkey fat from the roasting pan, and set the pan on the stovetop over medium heat. Sprinkle the flour over the fat and cook, stirring constantly, until the mixture is golden, 8 to 10 minutes.
- Increase heat to medium high and add a little white wine, whisking as you go to let it reduce. Slowly add stock, stirring constantly, until the mixture is smooth. Cook, continuing to stir, until the gravy has thickened, approximately 8 to 10 minutes. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 17 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 517 milligrams, Sugar 3 grams
BASIC GRAVY (W/O PAN DRIPPINGS)
I adapted this recipe from THE JOY OF COOKING and have been making it for more years than I care to remember. It's fast and easy.... fast and easy enough to be able to make a 2nd batch in the middle of dinner b/c folks scarfed up the first batch! NOTE: I'm not sure how 1-2 TEAspoons of Worcestershire got changed to 1-2 TABLEspoons.... which is way too much! I've changed the recipe back to 1-2 TEAspoons of Worcestershire.
Provided by Impera_Magna
Categories Low Protein
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in saucepan over medium heat.
- Whisk in flour til well blended.
- Slowly add broth, whisking continually.
- Add Worcestershire sauce, garlic powder, and pepper.
- Cook over medicum heat til thickened, stirring from time to time.
- Keep an eye on the saucepan, the thickening process goes quickly.
ROAST CHICKEN PAN GRAVY
This is your basic pan gravy technique, and it doesn't matter what the meat is. You can do this for a leg of lamb, a roast beef, a roast pork loin, or a pan-roasted chicken.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Pour fat from drippings into a bowl and reserve. Whisk flour into remaining drippings left in pan; mixture will seem dry. Add 2 tablespoons reserved fat, or as needed, to the drippings mixture to combine with flour.
- Place pan of drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes.
- Drizzle about 1/3 cup cold chicken stock at a time into pan drippings, whisking each addition of stock into mixture until thoroughly combined. Continue whisking, scraping any browned pan drippings from the bottom of the pan into gravy; bring to a simmer. Continue to cook, whisking constantly, until gravy is thick and flour has combined with the liquid, 8 to 10 minutes.
- Adjust thickness of gravy; if too thick, whisk in a little more stock. If gravy is too thin, continue to simmer, whisking constantly, until reduced and thickened, about 10 more minutes. For the smoothest texture, strain gravy before serving.
Nutrition Facts : Calories 43.5 calories, Carbohydrate 4.2 g, Cholesterol 0.8 mg, Fat 0.4 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 0.1 g, Sodium 463.7 mg, Sugar 0.3 g
CHICKEN PAN GRAVY
While your chicken rests, add chicken stock and a touch of butter to the skimmed pan drippings to create this delicious pan gravy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Yield Makes 2/3 cup
Number Of Ingredients 3
Steps:
- While the chicken rests, pour the pan drippings into a shallow bowl or a fat separator, leaving the onions in the pan. Using a fat separator or large spoon, skim off and discard as much of the fat as possible.
- Pour the remaining drippings and juices back into the roasting pan. Place pan over medium-high heat, and cook for about 1 minute. Add chicken stock, and raise the heat to high. Using a wooden spoon, deglaze the pan by stirring up any brown bits so that they combine with the stock; these brown bits add flavor to the gravy. Cook until the liquid is reduced by half, about 4 minutes.
- Strain into a small bowl, pressing down on the onions with the back of a spoon to extract any remaining liquid; discard the onions. Stir in butter until it is fully incorporated. Serve immediately.
More about "pan gravy from drippings recipes"
HOW TO MAKE GRAVY FROM PAN DRIPPINGS - PBS FOOD
From pbs.org
Estimated Reading Time 3 mins
PAN DRIPPINGS GRAVY RECIPE | SWEET TEA AND THYME
From sweetteaandthyme.com
CLASSIC PAN GRAVY FOR PRIME RIB ROAST - SOBEYS INC.
From sobeys.com
EASY PAN SAUCE GRAVY RECIPE - THE SPRUCE EATS
From thespruceeats.com
PAN GRAVY RECIPE | MYRECIPES
From myrecipes.com
LEARN TO MAKE THE BEST GRAVY: HOW TO MAKE GRAVY FROM …
From tasteofhome.com
BASIC TURKEY OR CHICKEN GRAVY WITH PAN DRIPPINGS RECIPE
From thespruceeats.com
THE BEST GRAVY FROM SCRATCH RECIPE – OLD FASHIONED FROM SCRATCH …
From farmhouseharvest.net
QUICK AND EASY GRAVY FROM SCRATCH - INSPIRED TASTE
From inspiredtaste.net
MAKING GRAVY FROM PAN DRIPPINGS - HOW-TO VIDEO - FINECOOKING
From finecooking.com
HOW TO MAKE GRAVY FROM TURKEY DRIPPINGS | ALLRECIPES
From allrecipes.com
HOW TO MAKE PERFECT GRAVY {WITH OR WITHOUT PAN DRIPPINGS}
From injennieskitchen.com
PAN GRAVY FROM DRIPPINGS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE GRAVY FROM DRIPPINGS - BAKING MISCHIEF
From bakingmischief.com
HOW TO MAKE TURKEY GRAVY FROM PAN DRIPPINGS - THE SCHMIDTY WIFE
From theschmidtywife.com
HOW TO MAKE GRAVY FROM PAN DRIPPINGS | KICK ASH BASKET
From kickashbasket.com
THE BEST TURKEY GRAVY (PAN DRIPPING GRAVY) - WILL COOK FOR SMILES
From willcookforsmiles.com
HOW TO MAKE GRAVY FROM PAN DRIPPINGS - THEKITTCHEN
From thekittchen.com
HOW TO MAKE PORK GRAVY HOMEMADE IN 10 MINUTES OR LESS
From onmykidsplate.com
BASIC PAN GRAVY RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
HOW TO MAKE HOMEMADE GRAVY FROM PAN DRIPPINGS - HEARTH AND …
From hearthandvine.com
SIMPLE PAN GRAVY - A BOUNTIFUL KITCHEN
From abountifulkitchen.com
PAN GRAVY FROM DRIPPINGS RECIPE | RECIPE | BEST GRAVY RECIPE ...
From pinterest.ca
HOW TO MAKE GRAVY OUT OF PAN DRIPPINGS - REAL LIFE DINNER
From reallifedinner.com
SUNDAY BEST ROAST BEEF WITH PAN GRAVY RECIPE - COUNTRY LIVING
From countryliving.com
GRAVY FROM ROAST DRIPPINGS - ALTON BROWN
From altonbrown.com
PAN GRAVY FROM DRIPPINGS RECIPE | RECIPE | THANKSGIVING DISHES ...
From pinterest.ca
EASY TURKEY GRAVY FROM DRIPPINGS – A SIMPLE PALATE
From asimplepalate.com
CREAMY SMOOTH BROWN GRAVY WITH DRIPPINGS RECIPE - THEFOODXP
From thefoodxp.com
HOW TO MAKE A PAN SAUCE FROM STEAK DRIPPINGS | KITCHN
From thekitchn.com
TURKEY GRAVY FROM PAN DRIPPINGS - GRAVY RECIPES
From worldrecipes.org
PAN DRIPPINGS GRAVY RECIPE | THANKSGIVING RECIPES | PBS FOOD
From pbs.org
BASIC & EASY PAN GRAVY FROM MEAT DRIPPINGS - MINCOFF CAFé
From mincoffcafe.com
PLAIN GRAVY NO DRIPPINGS - RECIPES | COOKS.COM
From cooks.com
HOMEMADE PAN GRAVY WITH DRIPPINGS - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
EASY GRAVY RECIPE WITHOUT DRIPPINGS
From simplysidedishes.com
HOW TO MAKE HOMEMADE GRAVY (FROM PAN DRIPPINGS) - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love