Pan Juice Gravy Food

INSTANT POT® PAN JUICE GRAVY

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
• Combine water and cornstarch in the pot and stir to create a slurry. Add pan juices, stirring constantly until thickened, about 3 minutes. Add garlic salt and stir to incorporate. Add browning sauce (see Cook's Note).

ROAST CHICKEN WITH PAN GRAVY

Steps:

• For roast chicken:
• Preheat oven to 450°F with rack in middle.
• Pull off excess fat around cavities of chickens and discard, then rinse chickens and pat dry. Melt 4 tablespoons butter with garlic and brush butter all over chickens. Season both chickens inside and out with 2 1/2 teaspoons salt and 1 teaspoon pepper (total). Put half of garlic and 1 lemon half in each cavity and loosely tie legs together with string.
• Roast chickens in a large (17-by 11-inch) flameproof roasting pan, basting with pan juices using a spoon (remove pan from oven and tilt if necessary) every 20 minutes, rotating pan, until an instant-read thermometer inserted into fleshy part of a thigh of each chicken (do not touch bone) registers 170°F, 50 to 60 minutes total. Baste chickens once more, then carefully tilt them so juices from cavities run into roasting pan. Transfer chickens to a cutting board (reserve pan) and let rest 15 minutes before carving.
• Make gravy while chickens rest:
• Pour off all but 2 tablespoons fat from pan, then cook remaining drippings over medium-high heat until deep golden, 1 to 2 minutes. Add flour and cook, stirring constantly, 1 minute. Stir in water and simmer, stirring and scraping up brown bits, until thickened, about 3 to 4 minutes. Whisk in remaining 4 tablespoons butter and lemon juice to taste (from remaining lemon halves). Season with salt and pepper. Strain through a fine-mesh sieve into a gravy boat.

LAMB PAN SAUCE

Steps:

• Pour red wine into the roasting pan in which the Lamb was cooked.
• Place over medium heat, and scrape up browned bits from bottom of pan.
• Add stock and salt; bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
• Strain sauce into a gravy boat, and serve hot with sliced lamb.

PAN JUICE GRAVY

Steps:

• Pour pan juices from roasting pan, discarding any solids, into a fat separator. You should have 4 cups of pan juices, including 2 cups of fat. Pour pan juices into a medium saucepan and bring to a boil over medium heat, leaving fat in the fat separator. (If you do not have a fat separator, pour liquids into a tall quart-sized container and remove fat from liquid with a ladle.)
• In a quart-sized mason jar, combine chicken stock and flour. Shake well to combine.
• When pan drippings have come to a boil, slowly whisk in chicken stock mixture. Bring to a simmer. Continue to whisk until gravy thickens. Season with salt and freshly ground pepper. Keep warm until serving.

ROAST CHICKEN PAN GRAVY

Steps:

• Pour fat from drippings into a bowl and reserve. Whisk flour into remaining drippings left in pan; mixture will seem dry. Add 2 tablespoons reserved fat, or as needed, to the drippings mixture to combine with flour.
• Place pan of drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes.
• Drizzle about 1/3 cup cold chicken stock at a time into pan drippings, whisking each addition of stock into mixture until thoroughly combined. Continue whisking, scraping any browned pan drippings from the bottom of the pan into gravy; bring to a simmer. Continue to cook, whisking constantly, until gravy is thick and flour has combined with the liquid, 8 to 10 minutes.
• Adjust thickness of gravy; if too thick, whisk in a little more stock. If gravy is too thin, continue to simmer, whisking constantly, until reduced and thickened, about 10 more minutes. For the smoothest texture, strain gravy before serving.