Mom George's Meat Gravy

Gravy for any roasted meat or poultry:

·         All measurements level.

·         To measure ½ tablespoon flour or fat – use 1 teaspoon plus ½ teaspoon

1.   Remove poultry from pan to heated platter and keep warm with a foil tent.  Pour fat drippings into a    glass measuring cup.  Some brown bits will stick to the pan but DO NOT wash pan.  Let drippings stand about 1 minute or until fat comes to the top of the juices.  Note amount of juices in the cup and allowing for that amount add enough water, stock, bouillon, consommé, vegetable cooking water or water from simmering giblets to roasting pan to make the number of cups of gravy desired. 

(The amount of liquid determines the amount of gravy.)

From the chart below determine the amount of fat required for desired amount of gravy, skim that amount off juices and put into heavy saucepan.  Do not turn heat on.

2.  Using spoon or wire whisk, stir in required amount of flour.

3.   Remove remaining fat from juices in cup and return juices to the roasting pam.  Put pan over one or two burners and bring liquid to a boil.  Using pancake turner, scrape brown bits from the bottom and strain.

You now have the liquid called for in the chart. 

Turn heat under saucepan to low and stirring constantly brown fat-flour mixture lightly.

4.  Remove from heat and stir in strained liquid.  Return to low heat and cook, stirring constantly until slightly thickened.  (For giblet gravy, add minced giblets at this point.)  Simmer about 5 minutes.  Add salt and pepper to taste.

NOTE:  This makes gravy of average thickness.  You can make thinner gravy by using less flour or a thinker one by using more flour.  Dripping amounts need not be changed.  For a browner gravy, add enough gravy seasoning and browning sauce to give color desired (Kitchen Bouquet).

Gravy Chart:

Liquid                                                                            Fat Drippings/All Purpose Flour

(equals amount                                                               (equal quantities of each)     
of gravy desired)

 

1 Cup	1½ Tablespoons
2 Cups	3 Tablespoons
3 Cups	4½ Tablespoons
4 Cups	6 Tablespoons
5 Cups	7½ Tablespoons
6 Cups	½ Cup plus 1 Tablespoon