Good Meat Or Chicken Gravy From Drippings Recipes

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.

Steps:

• Add water to the chicken drippings to make about 1 1/2 cups of liquid in the bottom of the roaster.
• Whisk water into the flour until it is thick, but not pasty. Whisk the flour/water mixture into the drippings, and put the roaster on the stove over medium heat. Stir constantly until mixture is thickened and bubbly. Add salt and pepper to taste.

Steps:

• 1. After roasting remove your roast be it chicken, beef, ham, pork or turkey. Remove to a seperate plate or pan.
• 2. Add the two cups water to the drippings with a wire wisk stir the drippings up from the bottom of the pan. Season the mixture with a little salt, black pepper, garlic and onion powder. Note: If your meat was a baked ham then add only one cup of water and one cup of black coffee. This only if you are making a ham gravy. This is called Red Eye gravy. Put the pan on the heat and begin to heat the mixture.
• 3. To the heated mixture begin to sprinke your flour over the mixture and continue to stir with the wisk until it becomes the consistency of gravy. You may need to use a little more flour. Put your heat on medium and continue to stir until you have a nice gravy. You cannot use any other flour with this method other then the Gold Medal Wondra flour or a powdered flour made especially for gravies. If you do you will get lumps. If you want to add onions, or mushrooms saute in a seperate fry pan in a little oil your chopped onions and mushrooms then add to the gravy and simmer 10 minutes. If you have a lot of drippings you can add more water and more flour to make more then 2 cups of gravy. Of course you will have to adjust the seasonings. Most important make sure you cook your gravy a good ten minutes so the flour cooks good. Enjoy

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.

Steps:

• Heat the butter in a saucepan (or in a roasting tin containing meat juices from your roast), then scatter over the flour. Stir until it forms a dark, sandy paste. Splash in the port, stir in the redcurrant jelly and cook down until sticky. Stir in the stock and simmer for 5 mins. Decant into a warmed gravy jug to serve.