Pan Gravy for Roasts Beef, Chicken or Pork Recipe
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Category: |
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Ingredients: |
Ingredients: It is easy to make Pan Gravy for any Roasted Beef or Poultry.
You do need to start with Pan Drippings of juices that have dripped during the roasting process. Always put some water in the bottom of the roaster and check during the roasting if you need to add more. 1/2 " water is sufficient on the bottom of the pan as you do not want to 'stew' your roast.
Once you removed your roast, place it on another pan and cover tightly with foil to let it rest before carving. This allows the juices to go back into the centre of your roast so they will not be lost during the carving. 15 - 30 minutes is the recommended resting time. Keep the roast on the top of the stove and cover tightly to prevent heat loss.
Now you take the roaster and place it on an element to make your gravy.
You need a 750 ml.jar with a tight fitting lid. Add about 2 cups of water, 5-6 Tbsp of Flour and some gravy seasoning mix plus 1 Tbsp Beef or Chicken Bouillon.
The rule of thumb is 1 Tbsp Flour for every cup of Gravy. Shake the jar well to dissolve the flour in the water. I have purchased Mom's Pantry Beef and Chicken Gravy mix and add 1-2 Tbsp for a richer Gravy flavour. It actually is a mix to make Gravy but I only use it as an added seasoning and thickener.
Another good tip is to save the Potato water after they have boiled. Make sure you do not salt the Potatoes too much or your gravy will be salty. Add Potato Water to increase the amount of gravy you need. If you don't have potato water, use plain hot water.
Bring the Pan Drippings in the Roaster, on the element, to a boil. Slowly stir in the Flour and Water mixture, stirring all the time with a Wire Whisk. This is the best method to prevent lumps. Bring to a boil and add some Potato water while whisking constantly. Make the gravy slightly thinner than what you would want as it will thicken from the starch in the potato water while simmering, on low heat for 5-10 minutes. By now the potatoes are mashed and the roast is carved. Dinner is ready!
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Directions: |
Directions:I often add a splash of Red Wine to Beef Gravy for a darker colour and richer taste. Always make a large amount of gravy and freeze any left over's. It makes the best poutine Or hot roast sandwiches later.
I add extra fresh ground Pepper to my Poultry Gravy for more flavour depth. If it is too bland, add more Chicken Oxo powder, Garlic salt / powder, a dash of Poultry Seasoning or my favourite spice for poultry, Cavender's Greek Spice. |
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Personal
Notes: |
Personal
Notes: Gravy making is an art and in time, you will master it. It is hard for me to give exact ingredient amounts as I have perfected it over the years by estimating. For Pork Roast Gravy, I use a mixture of Chicken and Beef Oxo and gravy mix so as not to over whelm the pork with either seasoning.
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