How do I make basic gravy? Anything I could add to make it more flavorful?

Answer 1

Pan Gravy
Use this basic recipe to prepare gravy from meats and poultry that have been roasted in an uncovered roasting pan.

Roasted meat drippings
1/4 cup all-purpose flour
Chicken broth or water (potato water is good)
Salt, pepper and browning sauce, optional

Pour pan drippings into a measuring cup. Loosen the browned bits from the roasting pan and add to drippings. Skim fat.
Reserve 1/4 cup fat and transfer to a saucepan; whisk in flour until smooth. Add enough broth or water to pan drippings to measure 2 cups. Gradually stir into flour mixture in saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt, pepper and browning sauce if desired. Yield: 2 cups.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=10971

You can add bullion cubes for more flavor...

Answer 2

Typically, a gravy is prepared from the 'fond' left on the bottom of a pan during cooking meat or vegetables. Deglaze the pan with stock, wine, or other liquid and reduce to a few tablespoons. This pan sauce is great on its own. To turn it into a gravy, add liquid in the form of broth or stock to a bit more than the desired end result. thicken with cornstarch premixed in a small amount of cold water, cassava, or other thickening agent. If you use flour, it must simmer for at least 15 minutes to remove the raw flour taste.

If you have no fond, you can make a gravy out of a roux. A roux is equal parts fat and flour, typically butter, but other fats work as well. cook over low head stirring constantly until roux is desired color, this can take from 5 minutes to 45 minutes depending on the color gravy you are after. Add this roux to broth or stock and reduce until desired thickness is achieved.

Answer 3

I start off with the oil that is left from frying or broiling my chicken (or beef). This always makes flavorful gravy...I cook my seasoned chicken in an electric skillet with about 1/2 cup of water and about 1/4 cup of oil...I add about 1/2 of an onion. When the chicken is done, I take the chicken out, add a little more water, if needed, and slowly start adding flour (careful not to add too much at one time or it will lump). When you add the flour, use a fork to swirl it around to make sure it doesn't get lumpy and watch the temperature of the skillet...add more water and flour depending on the consistency you want your gravy to be...hope this helps!!!

Answer 4

If you are making your gravy from pan juices, you can start out with some water in the bottom of the roasting pan and add celery, carrots, and onion to the pan. The vegetables will add flavor, and essentially you will be making stock while you are roasting the meat. Also use fresh herbs if possible to season the gravy, dry if you dont want to buy them fresh.

Answer 5

You spoon fat off meat drippings, and take an amount of the drippings that suits how large your meal will be. You add cold water and flour (recipes are usually on flour). Some people like to use broth instead of the water. You can use onion, garlic, etc. depending upon what type of meat you're serving.

Sometimes beginners or very busy people just buy jarred/canned gravy, add some onions and meat drippings, etc.

Also, the blue shaker canister of flour is the simplest to use, and always has recipes.

Answer 6

Whatever you are making.....chicken, roast, take the liquid out of the pan, and put it in a small pot....bring this to a simmer on the stove.....in a seperate dish, mix a few tablespoons of flour and some of the liquid (or just hot water) , until there are no lumps.

Then slowly pour the flour mixture into the pot, whisking quickly, let simmer a few minutes, keep whisking....then it's done!!

add oxo, or spices, or soy sauce, almost anything to season

Answer 7

If you don't have meat drippings, any canned broth will do. Mix together some cornstarch with cold water, and drizzle it into the simmering broth. Boil and stir 1 minute or until desired consistency; flavor with garlic, and sprinkle with chopped parsley.

Answer 8

Lots of ways to do it. I've found using corn starch as a thickener is more forgiving than flour. See the source info for recipes.