Basic Gravy

A recipe that can be made from roasted chicken, turkey, beef, ham or pork drippings :-)


  • 2 Tbsp. pan drippings from roasted chicken, turkey, beef, ham or pork
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  • 2 Tbsp flour
  • 1 cup chicken or beef stock
  • 1 cup milk
  • Salt and pepper to taste


Reserve 2 tablespoons of the pan drippings in your roasting pan. Place roasting pan on the stove and heat drippings over medium heat. Sprinkle flour, whisk until smooth and cook 1 to 2 minutes, scraping up any of the browned bits on the bottom of the pan.

Slowly whisk in stock and milk, reduce heat and simmer for 10-15 minutes until thickened, whisk often to remove lumps. If the gravy seems too thick for you just add a tad bit more stock. If not thick enough for you just add a bit more flour. Season with salt and pepper and serve.

By Deeli


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