Difficulty: Moderately Easy
Things You’ll Need:
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Pan drippings from meat
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Canned broth, either chicken or beef
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Flour
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Water
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Salt and pepper
Step1
If you've cooked your poultry or beef in a roasting pan, add some canned broth to the juices and bits of baked on drippings and try to loosen the hardened drippings with a metal spatula. If you add the broth when the pan is still very hot, the drippings should easily come loose.
Step2
Transfer the liquid into a medium sauce pan. Add enough extra broth to make the amount of gravy you need.
Step3
In a small bowl or cup, whisk about 1/3 cup of flour into 1 cup of ice water.
Step4
Begin heating the broth mixture over medium-high heat and slowly whisk in the flour mixture.
Step5
Cook, whisking constantly, until the gravy starts to bubble and thicken.
Step6
Stir in salt and pepper to taste.
Step7
If the gravy is not the consistency you want, you can thin it with more liquid, or thicken it by adding more flour mixed with ice water. Just remember to whisk constantly to avoid lumps.