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
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I use cold milk in place of the cold water for a creamier gravy.
ReplyDeleteThank you was my first time making my own gravy turned out great family lived it thanks to this recipe I found😃
ReplyDeleteThanks for the knowledge! Gravy turned out delicious with the roast and went over mashed potatoes and the family left none! Thanks again!
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