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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The Stay At Home Chef offers restaurant quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
it's always a good idea to save some meat fat in the fridge, it comes in handy. or buy some dripping from the butchers, you can freeze meat fat too in ice cube trays, it's a great tip. ice cube trays are useful so much besides ice cubes. why make things harder than they need to be.
The English way of making gravy is to add the stock to the roasting pan, bring to the boil on top of the stove, stir to dissolve all of the stuck sediment, (it then goes into the gravy, and not the washing up water) and thicken with flour or corn starch that has been mixed with a little water. This avoids flour lumps forming. Add the flour water mix a little at a time, so that you reach your desired thickness of gravy. My favourite thickness is when the gravy eaves a layer on the back of the mixing spoon. Your gravy is now ready to serve. This method of gravy making ensures that washing up is much easier, as all the stuck-on goo from the bottom of the pan has been transferred to the food. Why make delicious wash up water and then drain it away?????
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.
Great recipe, and thanks for sharing! I would suggest making a double or triple batch because I don't think 2 cups is enough to serve a dozen (or more) guests, and we also have to remember the leftovers! Happy Thanksgiving!+The Stay At Home Chef
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