Pan Gravy Recipes

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PAN GRAVY



Pan Gravy image

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

Beef drippings
2 tablespoons Gold Medal™ all-purpose flour
1 cup Progresso™ beef flavored broth (from 32-oz carton) or water
Browning sauce, if desired
Salt and pepper to taste

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

ROASTED LOIN OF PORK WITH PAN GRAVY



Roasted Loin of Pork with Pan Gravy image

Juicy, tender pork covered in a pan gravy that is packed with flavor. Great to serve to guests! My mother-in-law who can't cook demanded I teach her how to make this! Substitute chicken stock for pork stock in the gravy, if you wish.

Provided by France C

Categories     Meat and Poultry Recipes     Pork

Time 2h30m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon dry mustard powder
2 cloves garlic, minced
1 (3 pound) boneless pork loin roast
1 stalk celery, diced
2 medium carrots, diced
1 large onion, diced
salt and ground black pepper to taste
3 tablespoons flour
½ cup pork stock

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Melt the butter in a skillet over medium heat, and stir in the black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
  • With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with celery, carrots, and onion, and season to taste with salt and black pepper.
  • Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
  • Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
  • While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.

Nutrition Facts : Calories 354.4 calories, Carbohydrate 8.3 g, Cholesterol 119.4 mg, Fat 17.1 g, Fiber 1.5 g, Protein 39.8 g, SaturatedFat 7.2 g, Sodium 200.3 mg, Sugar 2.2 g

CLASSIC PAN GRAVY



Classic Pan Gravy image

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

Drippings from roasted turkey
3 cups liquid (turkey juices, canned chicken broth or water)
1/3 cup Gold Medal™ all-purpose flour
Browning sauce, if desired
1/4 teaspoon salt
Dash pepper

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

ROAST CHICKEN PAN GRAVY



Roast Chicken Pan Gravy image

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

¼ cup drippings from a roast chicken
2 ½ tablespoons all-purpose flour
2 cups cold chicken stock, or more if needed
salt and ground black pepper to taste

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

PAN GRAVY



Pan Gravy image

Serve with our Turkey with Brown Sugar Glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 20m

Yield Makes 3 cups

Number Of Ingredients 4

Roasting pan with turkey drippings
1/2 cup all-purpose flour
2 1/2 cups Giblet Stock for Salt and Pepper Turkey
Coarse salt and ground pepper

Steps:

  • While turkey rests on cutting board, place roasting pan on stove across two burners. Bring pan juices to a simmer over medium-high. Cook, scraping up browned bits with a wooden spoon, until liquid thickens and holds a trail, 8 to 10 minutes.
  • Add flour and cook, stirring, until blended, about 1 minute. Gradually whisk in stock, then 1 cup water. Bring to a simmer and cook, stirring occasionally, until gravy thickens and no longer tastes floury, about 5 minutes (reduce heat, if bottom of pan begins to scorch).
  • If desired, strain gravy through a fine-mesh sieve. Season with salt and pepper and keep warm. Whisk before serving (thin with water if necessary).

Nutrition Facts : Calories 156 g, Fat 12 g, Protein 8 g

PAN GRAVY



Pan Gravy image

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

Roasted meat drippings
1/4 cup all-purpose flour
Chicken broth or water
Salt, pepper and browning sauce, optional

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.

PAN GRAVY



Pan Gravy image

Provided by Food Network

Time 15m

Yield 3 cups

Number Of Ingredients 5

3 cups combined pan drippings and turkey or chicken stock
1/4 cup all-purpose flour
1/2 cup water
Cooked chopped turkey giblets (optional)
Coarse salt and freshly ground black pepper, to taste

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.;

SIMPLE PAN GRAVY



Simple Pan Gravy image

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

Pan drippings from roasted turkey
1/2 cup Madeira wine, may substitute sherry, white wine or water
4 tablespoons unsalted butter
3 tablespoons all-purpose flour, may substitute any gluten-free flour
1 1/2 cups turkey or chicken stock, plus more as needed
Kosher salt, to taste
Freshly ground black pepper, to taste

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.

BASIC PAN GRAVY FROM DRIPPINGS



Basic Pan Gravy from Drippings image

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

1/3 cup all-purpose flour
1/3 cup dripping
3 cups broth
1/4 teaspoon salt
1/8 teaspoon pepper

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

CHICKEN PAN GRAVY



Chicken Pan Gravy image

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

Pan juices from Roasted Chicken 101
1 cup Homemade Chicken Stock
1 tablespoon unsalted butter

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.

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