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Pan Gravy Rich in the natural meat drippings left in the pan after cooking roasts, steaks, chops, and fried chicken. One cup of gravy is good for 3lb. roast.
For each cup of medium gravy use:
2 tbsp. fat
2 tbsp. flour
1 cup liquid (water, meat stock, or bouillon cube broth)
Remove meat to warm place. Pour off clear fat (not drippings). Measure amount needed into small sauce pan. Measure liquid into roasting pan; stir and scrape all of brown drippings loose from pan -- heat mixture if necessary; set aside.
Add flour to fat in sauce pan; stir together until smooth. Cook over low heat, stirring steadily until it is bubbling.
Take pan off heat. Gradually stir in liquid and drippings from roasting pan. return pan to heat; bring to a boil, stirring constantly. Boil 1 minute. Season and serve.
Flavor boosters:
Cook meat with seasonings such as bay leaf, peppercorns, onion garlic, celery salt, or other favorites. Add bouillon cube of either beef or chicken. Try different liquids, such as potato water, water from cooked mild vegetables, consume, cream, sour cream, milk, tomato, or vegetable juice.
If gravy turns out less than perfect.
If gravy has lumps:
Pour through a strainer before serving.
If gravy is too greasy:
Skim a paper tool across gravy or
Skim gravy with lettuce leaf
"When I heated my home with oil, I used an average of 800 gallons a year. I have found that I can keep comfortably warm for an entire winter with slightly over half that quantity of beer." -Dave Barry.
