Wednesday, 5 June 2013

Gravy with no drippings (chicken or beef)

Baked Bree has a great recipe for making gravy without pan drippings that I have made often.  Pan drippings are the juices and fat left over in the pan after making a roast of some kind, be it roasting a chicken, a roast beef or even pork.

Tonight we used some leftover beef to make hot beef sandwiches.  I lightly browned an onion in a big frying pan, added the leftover beef, some chopped up (also leftover) baked potatoes, some frozen corn and peas then smothered it with this gravy and seasoned with salt and pepper.  I served it to the big people in the house on buttered toast.  The Wees got it straight on their plate with a healthy dose of ketchup on the side. 

Gravy with no pan drippings
from Baked Bree
1/3 cup butter
1/3 cup flour
3 cups stock (beef or chicken or veggie) *see note
salt and ground pepper
1 Tbsp fresh thyme (parlsey is great also)
- melt the butter in a medium saucepan. Add the flour, whisk together and cook for a minute over medium heat until it is smooth.
- whisk in the stock. Let the mixture come to a bubble. The roux will not thicken until it comes to a bubble. Cook for another minute or so after it comes to a bubble.
- add the thyme, season well with salt and pepper.
- put this in a container and keep in the fridge. When you are ready to serve it, simmer it in a saucepan until it is heated through.

* NOTE: I used three cups of water and 2 Tbsp beef bouillon concentrate as stock.  You can use chicken or vegetable bouillon for similar results.

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