Learn how to make gravy of any kind in this easy to follow guide. We've got you covered whether you are making a gravy from pan drippings or using canned broths or stocks. You'll learn how to make chicken gravy, turkey gravy, beef gravy, gluten-free gravy, chocolate gravy and more.
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❓Pan Dripping Variation ❓
You can also thicken your pan drippings using a cornstarch slurry directly into the pan rather than using the traditional gravy making method. This works well when there are a lot of pan drippings from a roast and the gravy is made while the pan drippings are still very hot, straight from the oven. Skim off any fat or gristle, then spoon out 1/4 cup of the pan drippings into a small bowl. Whisk in 2 tablespoons of cornstarch (for approximately 2 cups of drippings), and then pour this slurry back into the pan. Whisk well until gravy thickens.
2 tablespoons butter (or other fat)
1/4 cup all-purpose flour (or 2 tablespoons cornstarch)
2 cups chicken, beef, turkey, or vegetable broth (or pan drippings)
1. In a medium-size saucepan, melt butter* over medium high heat.
2. Whisk in flour* until well combined and no white specks remain. Let cook 2 minutes.
3. Slowly pour in broth* and whisk well.
4. Bring to a simmer and heat until thickened to desired consistency, about 2 minutes, whisking constantly.
*You can use any kind of fat you'd like to when making a gravy in the same amount. Coconut oil, vegetable oil, olive oil, margarine, or bacon fat are all commonly used in addition to butter.
**For a gluten-free gravy, or for sweet gravy like chocolate gravy, use 2 tablespoons of cornstarch in place of the all-purpose flour.
***Any kind of broth, stock, or other liquid can be used in the same ratio to make gravy. Use vegetable broth for a vegetarian gravy.
****When using pan drippings from roasting a turkey, chicken, or beef roast, be strain the drippings through a fine mesh strainer to remove any gristle or fat.
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Hello Rachel thank you for your video. I really never knew how to make gravy properly and always used bought gravy granules and to think all those lovely meat juices where thrown away.
Just to ask you if you could advise. I've bought an cast iron pan only because my pans are not for the oven. Have not tried it yet but reading the instructions it seems hard work and a bit of a carry on! I would be grateful for advice. Many thanks in advance. Sorry but it looks like Ive written a book!!! Lol
Very helpful. I didnt know you could use cornstarch that way. For anyone else out there who's gluten free, Bob's red mill 1 to 1 GF baking flour works with this method as well. I've done it lots of times.
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