How to Make Gravy from Roasted or Crock Pot cooked Meats



Making gravy is simple.  I do this often with the juices from meats when I cook them in my Crock Pot or when I roast a turkey or chicken in the oven. 

This method never fails to yield delicious gravy!!

(1) After cooking the meat, remove the meat and run the juices through a fine mesh strainer to remove any solids.  You will use only the juices for this recipe. 

(2) Measure the juices and pour them into a sauce pan on the stove.  Bring the juices to a slow boil.

(3) In a separate container; for each cup of juices you added to the sauce pan, mix 2 tablespoons of all-purpose flour to 1/4 cup of cold water until smooth. 

(4) Stir the flour mixture into the boiling juices, using a whisk, stir constantly a minute or so until thickened. Season with salt and pepper as needed.  This will continue to thicken a bit as it cools.

Tips:
If you need to stretch your juices, you can supplement the cooking liquids with chicken broth as needed.

This gravy recipe is great to go with my Crock Pot Turkey Breast / Turkey Feast found here: http://www.christineiscooking.com/2011/10/crock-pot-turkey-breast-recipe.html

Lets talk about cooking!

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a link back to the original recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

1 comment:

  1. I use cold milk in place of the cold water for a creamier gravy.

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

How to Make Gravy from Roasted or Crock Pot cooked Meats



Making gravy is simple.  I do this often with the juices from meats when I cook them in my Crock Pot or when I roast a turkey or chicken in the oven. 

This method never fails to yield delicious gravy!!

(1) After cooking the meat, remove the meat and run the juices through a fine mesh strainer to remove any solids.  You will use only the juices for this recipe. 

(2) Measure the juices and pour them into a sauce pan on the stove.  Bring the juices to a slow boil.

(3) In a separate container; for each cup of juices you added to the sauce pan, mix 2 tablespoons of all-purpose flour to 1/4 cup of cold water until smooth. 

(4) Stir the flour mixture into the boiling juices, using a whisk, stir constantly a minute or so until thickened. Season with salt and pepper as needed.  This will continue to thicken a bit as it cools.

Tips:
If you need to stretch your juices, you can supplement the cooking liquids with chicken broth as needed.

This gravy recipe is great to go with my Crock Pot Turkey Breast / Turkey Feast found here: http://www.christineiscooking.com/2011/10/crock-pot-turkey-breast-recipe.html

Lets talk about cooking!

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a link back to the original recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

1 comment:

  1. I use cold milk in place of the cold water for a creamier gravy.

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine