How to Make Pan Gravy

These are instructions on making your own easy gravy with drippings from the meat you've cooked. You can use this technique with either poultry or beef with great results.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Pan drippings from meat
• Canned broth, either chicken or beef
• Flour
• Water
• Salt and pepper

1. 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.
2. Transfer the liquid into a medium sauce pan. Add enough extra broth to make the amount of gravy you need.
3. In a small bowl or cup, whisk about 1/3 cup of flour into 1 cup of ice water.
4. Begin heating the broth mixture over medium-high heat and slowly whisk in the flour mixture.
5. Cook, whisking constantly, until the gravy starts to bubble and thicken.
6. Stir in salt and pepper to taste.
7. 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.

Tips & Warnings

• Before adding flour, remember to always mix it with ice water until it is very smooth.
• Don't stop whisking and stirring the gravy, especially when you are adding the flour/water mixture.

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