SIMPLE PAN GRAVY
Amanda Haas shows you how to extract every last bit of flavor from pan drippings to create a smooth, rich gravy that's thickened with a traditional roux.
Provided by Food Network
Categories condiment
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- While the turkey rests, make the gravy: Use a fine-mesh strainer to strain the turkey pan drippings into a medium bowl, leaving behind any browned bits, or "fond," stuck to the pan. Press down on the solids to get as much liquid as possible into the bowl; discard the solids. Pour the liquid into a measuring cup or a fat separator and allow the fat to rise to the top. Meanwhile, place the roasting pan across two burners over medium-low heat. When the pan is sizzling, add the wine and stir, scraping up all the fond in the pan. Turn off the heat and pour the wine mixture through a fine-mesh strainer set over a bowl.
- Ladle or spoon off the fat from the pan drippings and discard; set aside the jus. In a saucepan over low heat, melt the butter. Then sprinkle in the flour and whisk until the flour is completely incorporated and light golden brown, 1-2 minutes. Slowly add the wine mixture, whisking constantly. When it has fully absorbed into the roux, slowly add the reserved jus. Small additions of liquid and continuous whisking are the keys to smooth gravy.
- Finish the gravy by adding turkey or chicken stock a ½ cup at a time and whisking; taste and adjust the seasoning with salt and pepper as you go. (You'll need a total of 2½-3 cups of liquid to make the gravy.) When the gravy is thick yet pourable and perfectly seasoned to taste, transfer it to a bowl or gravy boat and serve immediately.
TURKEY PAN GRAVY
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 3 cups gravy
Number Of Ingredients 10
Steps:
- Once you've roasted your turkey, pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat, discarding the rest, and add the separated juices to the broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf; season with salt and pepper. Cook until shallot is tender, about 3 minutes.
- Meanwhile, make a paste with the butter and flour in a small bowl; set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.
HOMEMADE GRAVY
Provided by Ina Garten
Yield 3 cups
Number Of Ingredients 8
Steps:
- In a large (10- to 12-inch) saute pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well cooked.
- Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream, if desired, and serve.
HOMEMADE PAN GRAVY
Yield Yields 3 cups gravy
Number Of Ingredients 9
Steps:
- Place turkey neck and giblets in a medium or large sauce pan along with 5 cups of water. Bring to a boil over high heat. Skim foam off surface and reduce heat to a simmer. Cook for 1 hour. Strain stock through a fine mesh strainer into a heatproof container. Discard solids and serve strained stock. If making ahead, the stock will keep in fridge for up to 3 days. When turkey is done roasting, remove from oven and place on a cutting board to cool. Take roast pan with drippings and place on the stove top across two burners. Heat over medium-high heat until pan drippings come to a simmer. Cook, scraping up browned bit with a wooden spoon until thickens, about 10 minutes. Add flour and stir to combine. Cook about 1 minute. Slowly add stock and whisk to combine. Take your time an add in ¼ cup to ½ cup increments, whisking until fully combined before adding more stock. Reduce heat to medium and bring to a simmer and cook until gravy thickens, about 5 minutes. Once smooth, add a bit more stock and stir. Continue to stir and add stock until you get the desired consistency. Strain gravy through a fine-mesh strainer to create a super-smooth gravy. Season with salt and pepper and keep warm. Whisk immediately before serving. If too thick, thin with 2 teaspoons of water.
PAN GRAVY
Serve with our Turkey with Brown Sugar Glaze.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 20m
Yield Makes 3 cups
Number Of Ingredients 4
Steps:
- While turkey rests on cutting board, place roasting pan on stove across two burners. Bring pan juices to a simmer over medium-high. Cook, scraping up browned bits with a wooden spoon, until liquid thickens and holds a trail, 8 to 10 minutes.
- Add flour and cook, stirring, until blended, about 1 minute. Gradually whisk in stock, then 1 cup water. Bring to a simmer and cook, stirring occasionally, until gravy thickens and no longer tastes floury, about 5 minutes (reduce heat, if bottom of pan begins to scorch).
- If desired, strain gravy through a fine-mesh sieve. Season with salt and pepper and keep warm. Whisk before serving (thin with water if necessary).
Nutrition Facts : Calories 156 g, Fat 12 g, Protein 8 g
BASIC PAN GRAVY FROM DRIPPINGS
A basic recipe for yummy gravy using the drippings from whatever you have roasted, turkey, chicken, pork roast, beef roast...... Where the recipe calls for broth I prefer to use homemade broth but you can use any store bought broth.
Provided by queenbeatrice
Categories Sauces
Time 15m
Yield 3 2/3 cups, 12 serving(s)
Number Of Ingredients 5
Steps:
- In skillet or roasting pan, add flour to drippings; blend well.
- Cook over medium heat 2 to 3 minutes until smooth and light brown, stirring constantly.
- Add broth; cook until mixture boils and thickens, stirring constantly.
- Stir in salt and pepper.
Nutrition Facts : Calories 17.4, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.2, Sodium 388.2, Carbohydrate 3.1, Fiber 0.1, Sugar 0.3, Protein 0.7
PAN GRAVY
Use this basic recipe to prepare gravy from meats and poultry that have been roasted in an uncovered roasting pan.
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- Pour pan drippings into a measuring cup. Loosen the browned bits from the roasting pan and add to drippings. Skim fat. , Reserve 1/4 cup fat and transfer to a small saucepan; whisk in flour until smooth. Add enough broth or water to pan drippings to measure 2 cups. Gradually stir into flour mixture in saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt, pepper and browning sauce if desired.
Nutrition Facts : Calories 40 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
HOMEMADE GRAVY
Ina Garten's Homemade Gravy recipe, from Barefoot Contessa on Food Network, gets its flavor from leftover turkey drippings and a touch of cognac.
Provided by Ina Garten
Categories condiment
Time 30m
Yield 3 cups
Number Of Ingredients 9
Steps:
- In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
- Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.
PAN GRAVY
Provided by Food Network
Time 15m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Use the drippings from the roasting pan, skim off all but 4 tablespoons of the fat in the pan. Place the pan over high heat. Add the turkey or chicken stock and bring to a boil, scraping the bottom to loosen browned bits. Reduce the heat. Mix the flour and water together and whisk into the gravy. Blend well; add the giblets if desired, and simmer 5 minutes. Season with salt and pepper, to taste.;
BASIC GRAVY (W/O PAN DRIPPINGS)
I adapted this recipe from THE JOY OF COOKING and have been making it for more years than I care to remember. It's fast and easy.... fast and easy enough to be able to make a 2nd batch in the middle of dinner b/c folks scarfed up the first batch! NOTE: I'm not sure how 1-2 TEAspoons of Worcestershire got changed to 1-2 TABLEspoons.... which is way too much! I've changed the recipe back to 1-2 TEAspoons of Worcestershire.
Provided by Impera_Magna
Categories Low Protein
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in saucepan over medium heat.
- Whisk in flour til well blended.
- Slowly add broth, whisking continually.
- Add Worcestershire sauce, garlic powder, and pepper.
- Cook over medicum heat til thickened, stirring from time to time.
- Keep an eye on the saucepan, the thickening process goes quickly.
EASY GRAVY
Make and share this Easy Gravy recipe from Food.com.
Provided by TERRY B.
Categories Sauces
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in pan over medium heat.
- Add flour, stirring constantly for 2 minutes, you want the mixture to turn light brown but not burn.
- Add broth, salt and pepper and continue to stir for 3 minutes, sauce should be getting thicker.
- Move to serving bowl.
- Enjoy.
More about "homemade pan gravy food"
HOW TO MAKE GRAVY, WITH RECIPE - SIMPLY RECIPES
From simplyrecipes.com
LEARN TO MAKE THE BEST GRAVY: HOW TO MAKE GRAVY FROM PAN …
From preprod.tasteofhome.com
11 HOMEMADE CAT FOOD GRAVY RECIPES (VET APPROVED) | HEPPER
From hepper.com
ROAST TURKEY WITH GIBLET GRAVY RECIPE BY SOHAIL KARIMI - NDTV FOOD
From food.ndtv.com
PAN GRAVY RECIPE - FOOD.COM
From food.com
BEST HOMEMADE GRAVY RECIPES | THANKSGIVING | FOOD NETWORK …
From foodnetwork.ca
HOW TO MAKE A PAN GRAVY - EPICURIOUS
From epicurious.com
PRIME RIB GRAVY RECIPE
From allrecipes.com
GRAVY RECIPE - EASY, FROM SCRATCH, NO DRIPPINGS | RECIPETIN EATS
From recipetineats.com
HOW TO MAKE PERFECT GRAVY - FOOD NETWORK
From foodnetwork.com
HOW TO MAKE GRAVY FROM PAN DRIPPINGS - TASTE OF HOME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love