RecipePoultryYield: 2 cups (8 to 10 servings)
Pan Gravy
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 325. Vision transcription from the scanned page; needs review.
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Ingredients
- Pan drippings from roast poultry
- 1/4 cup all-purpose flour
- Chicken broth or water
Instructions
- After transferring roast poultry to a serving platter, pour pan drippings into a large measuring cup. Also scrape the browned bits into the cup. Skim and reserve fat from drippings.
- Place 1/4 cup of the fat in a medium saucepan (discard remaining fat). Stir in flour. Add enough broth or water to remaining drippings in the measuring cup to equal 2 cups. Add all at once to flour mixture. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 minute more. Season to taste with salt and pepper.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: AI-generated representative illustration created for this public community collection; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewimage-source-ai-generatedimage-representative