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.
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
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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 firstname.lastname@example.org