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Grandma Frances's Famed Gravy Recipe

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This recipe for Grandma Frances's Famed Gravy is from My Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Corn starch
Stock (chicken, turkey, beef, -- depends on the meat)
Pan drippings from your roast.
Directions:
Directions:
Roast meat or poultry in a pan with a quartered onion to desired doneness. Remove meat or poultry and onion from pan. Set aside meat. Discard onion. You're after the juice drippings, here.

If your roaster is made of a material that can be heated on a stovetop, add some stock (2-3 cups, depending on how many people you are serving) to the roaster and heat it to boiling. Loosen the roasted bits from the bottom of the pan.

If your roaster is not cooktop safe, de-glaze the pan with stock and scrape up roasted bits without heat. Transfer stock and bits to a pot that is cooktop safe, and bring to a boil.

Mis a small amount (2- 3 oz?) of warm water with powdered corn starch to form a slurry.

Add the slurry back into almost-boiling stock and stir vigorously, constantly until thickened.

Not thick enough? Add more corn starch mixture. Too thick? Add more stock until gravy thins down.

Strain gravy and season with salt and pepper to taste.



For a delicious sauce for a pork roast, add a can of sauerkraut to the gravy.
Personal Notes:
Personal Notes:
Serious - the best gravy ever.

 

 

 

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