Pan Gravy

By wpolumbo

Pan gravy is rich with the natural meat fats left in the pan after cooking roasts, steaks, chops, roasted and fried chicken!

Ingredients

• 2 tablespoons hot pan juices
• 2 tablespoons flour
• 1 cup chicken bouillon, or chicken broth
• 1 teaspoon kitchen bouquet (optional)
• 1/4 teaspoon salt
• 1 dash black pepper

Details

Servings 4

Preparation

Step 1

Remove meat or poultry to warm place

Pour off fat; measure amount needed back into pan. Use equal amounts of flour and fat. Stir fat and flour together until smooth, then cook over low heat, stirring steadily until it's bubbly and brown.

Remove from heat, stir in liquid. Return pan to heat, stirring and scraping in the rich drippings.

Boil 1 minute, season and serve.