Pan Juice Gravy Recipes

INSTANT POT® PAN JUICE GRAVY

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
• Combine water and cornstarch in the pot and stir to create a slurry. Add pan juices, stirring constantly until thickened, about 3 minutes. Add garlic salt and stir to incorporate. Add browning sauce (see Cook's Note).

PAN GRAVY

Steps:

• After removing beef from pan, scrape all brown particles from pan and pour particles and drippings into bowl or glass measuring cup. Skim 2 tablespoons of fat from the top of the drippings; add fat to 1-quart saucepan. Discard any remaining fat; reserve remaining drippings. Stir flour into fat in saucepan.
• Cook over low heat, stirring constantly, until mixture has thickened; remove from heat. Gradually stir in reserved drippings plus enough broth or water to equal 1 cup. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops browning sauce for darker color. Stir in salt and pepper.

PAN JUICE GRAVY

Steps:

• Pour pan juices from roasting pan, discarding any solids, into a fat separator. You should have 4 cups of pan juices, including 2 cups of fat. Pour pan juices into a medium saucepan and bring to a boil over medium heat, leaving fat in the fat separator. (If you do not have a fat separator, pour liquids into a tall quart-sized container and remove fat from liquid with a ladle.)
• In a quart-sized mason jar, combine chicken stock and flour. Shake well to combine.
• When pan drippings have come to a boil, slowly whisk in chicken stock mixture. Bring to a simmer. Continue to whisk until gravy thickens. Season with salt and freshly ground pepper. Keep warm until serving.

LAMB PAN SAUCE

Steps:

• Pour red wine into the roasting pan in which the Lamb was cooked.
• Place over medium heat, and scrape up browned bits from bottom of pan.
• Add stock and salt; bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
• Strain sauce into a gravy boat, and serve hot with sliced lamb.

ROAST CHICKEN PAN GRAVY

Steps:

• Pour fat from drippings into a bowl and reserve. Whisk flour into remaining drippings left in pan; mixture will seem dry. Add 2 tablespoons reserved fat, or as needed, to the drippings mixture to combine with flour.
• Place pan of drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes.
• Drizzle about 1/3 cup cold chicken stock at a time into pan drippings, whisking each addition of stock into mixture until thoroughly combined. Continue whisking, scraping any browned pan drippings from the bottom of the pan into gravy; bring to a simmer. Continue to cook, whisking constantly, until gravy is thick and flour has combined with the liquid, 8 to 10 minutes.
• Adjust thickness of gravy; if too thick, whisk in a little more stock. If gravy is too thin, continue to simmer, whisking constantly, until reduced and thickened, about 10 more minutes. For the smoothest texture, strain gravy before serving.

ROAST CHICKEN WITH PAN GRAVY

Steps:

• For roast chicken:
• Preheat oven to 450°F with rack in middle.
• Pull off excess fat around cavities of chickens and discard, then rinse chickens and pat dry. Melt 4 tablespoons butter with garlic and brush butter all over chickens. Season both chickens inside and out with 2 1/2 teaspoons salt and 1 teaspoon pepper (total). Put half of garlic and 1 lemon half in each cavity and loosely tie legs together with string.
• Roast chickens in a large (17-by 11-inch) flameproof roasting pan, basting with pan juices using a spoon (remove pan from oven and tilt if necessary) every 20 minutes, rotating pan, until an instant-read thermometer inserted into fleshy part of a thigh of each chicken (do not touch bone) registers 170°F, 50 to 60 minutes total. Baste chickens once more, then carefully tilt them so juices from cavities run into roasting pan. Transfer chickens to a cutting board (reserve pan) and let rest 15 minutes before carving.
• Make gravy while chickens rest:
• Pour off all but 2 tablespoons fat from pan, then cook remaining drippings over medium-high heat until deep golden, 1 to 2 minutes. Add flour and cook, stirring constantly, 1 minute. Stir in water and simmer, stirring and scraping up brown bits, until thickened, about 3 to 4 minutes. Whisk in remaining 4 tablespoons butter and lemon juice to taste (from remaining lemon halves). Season with salt and pepper. Strain through a fine-mesh sieve into a gravy boat.

FOOLPROOF TURKEY GRAVY

Steps:

• Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure accurately so gravy is not greasy.)
• Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.