Making gravy; I start with the drippings from a roast, chicken or pan fried meat and letting cook until all the liquid is vaporized and the meat juices are caramelized. Drain grease off; what's left are the caramelized juices; add water or broth and stir until caramelized juices are dissolved; add thickening of flour or cornstarch and water, stirring until thickened. Add seasoning to suit taste. Your gravy will be flavorful and nearly grease free.
By Nell from Alabama
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