After roasting meat, transfer to a serving platter. Pour pan drippings into a 2-cup glass measure. Scrape the browned bits from the pan into the cup. Skim and reserve fat from drippings.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This simple gravy can be made form any type of cooked meat drippings.
Watch how this recipe comes together on HSTV.com.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. pan drippings from meat | ||
| 2 to 4 tbsp Hy-Vee Select olive oil | ||
| ¼ c. Hy-Vee all-purpose flour | ||
| ½ to 1 c. Hy-Vee 33% less sodium chicken broth | ||
| Hy-Vee kosher sea salt, to taste | ||
| Hy-Vee black pepper, to taste |
Things To Grab
- 2-cup glass measure
- Medium saucepan
Directions
Related Content, Main Dish
Herb-Roasted Chicken with VegetablesMeasure fat, adding olive oil if necessary to make 1/4 cup.
Pour fat into a medium saucepan. Stir in flour. Add enough broth to remaining drippings in glass measure to equal 2 cups. Add all at once to flour mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Season with salt and black pepper.
Nutrition facts
Servings
100 Calories per serving
1/4 cup
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 5mg
- Sodium: 35mg
- Total Carbohydrates: 3g
- Protein: 1g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 0%
0%
Iron 2%
0%
Calcium 0%
Recipe Source:
Hy-Vee Seasons Fall 2014.