Pan Gravy
by Hiker94
BHG cookbook p. 325
Source: Bhg new cookbook
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INGREDIENTS
- Pan drippings from roast poultry
- 1/4 cup all purpose flour
- chicken broth or water
INSTRUCTIONS
After transferring roast poultry to a serving platter, pour pan drippings into a large measuring cup. Also scrape the browned bits (fond) into a the cup. Skim and reserve fat from drippings.
Place 1/4 cup of fat in a medium sauce pan, (discard remaining fat, if any). Stir in flour. Add enough broth or water to remaining drippings in the measuring cup to equal 2 cups. Add all at once to flour mixture. Cook and stir over medium heat till thickened and bubbly. (Use immersion blender whisk?) Cook and stir one minute more. Season to taste with salt and pepper. Makes 2 cups.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (14g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 1 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 58mg | 2 % | |
| Potassium 4.3mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0.1g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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