Gravywithoutmeatdrippings Recipes

EASY HOMEMADE CHICKEN GRAVY FROM SCRATCH (WITHOUT DRIPPINGS)

Steps:

• In a large sauce pan over medium-high heat, bring chicken broth to a boil.
• Stir in garlic powder and onion powder and continue to stir 1-2 minutes longer.
• In a small bowl whisk together water and corn starch until dissolved. Stir into boiling broth til thickened.
• Add salt and pepper to taste. Serve immediately or store up to 2 weeks covered tightly in the fridge. Serve hot over your favorite chicken, meat, or vegetable dishes.

HOMEMADE PAN GRAVY WITH DRIPPINGS

Steps:

• Place meat drippings in a measuring cup and refrigerate 15 minutes.
• Skim 2 tablespoons fat off the top and place in roasting pan. Discard any remaining fat. If you don't have enough, add enough butter to equal 2 tablespoons total fat.
• Add enough broth to the liquid drippings to equal 1 cup.
• On the stovetop over medium heat, melt the fat and butter in the roasting pan, scraping up any brown bits left in the pan.
• Stir in the flour to form a roux (paste) and cook for 1 minute or until lightly brown.
• Slowly whisk in the liquid drippings mixture. Bring to a boil then cook until thickened, about 3-5 minutes.
• Remove from the heat and stir in the milk. Taste and add salt as needed. Gravy will thicken as it cools. If this happens, reheat and stir in a little bit of broth to thin it out if needed.

HOW TO MAKE GRAVY WITHOUT DRIPPINGS

Steps:

• In a skillet over medium heat, melt the butter and vegetable oil together.
• Once melted, add the onion and garlic and cook till soft and fragrant
• Add the flour and cook for at least 2 minutes stirring frequently.
• Pour the stock into the frying pay by the ½ cup full and whisk until smooth with each addition.
• Add the poultry seasoning, bay leaf, kitchen bouquet, Better than Bouillon, salt and pepper and allow to come to a slow boil.
• Cut the heat to low and taste. Add more salt and pepper if needed.

NO-DRIPPINGS GRAVY

Steps:

• In 1-quart heavy saucepan, heat 1 1/2 cups of the broth, the bouillon granules and pepper over medium heat, stirring constantly, until bouillon granules are dissolved.
• In small bowl, stir remaining 1/2 cup broth and the flour, using wire whisk, until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook, stirring constantly, until thickened and bubbly. Stir in a few drops of browning sauce if a darker color is desired.

HOMEMADE GRAVY

Steps:

• If using onion and garlic, sautee with 1 Tablespoon olive oil in a saucepan over medium heat. (This is a good idea if you didn't use a lot of seasoning on your turkey to contribute to a more flavorful dripping.)
• Scrape the drippings from your roasting pan and push through a fine mesh sieve to remove any leftover pieces of turkey. Add to the saucepan.
• Heat until the drippings are hot, about 2 minutes, and then whisk in the flour.
• Allow to cook, whisking occasionally, for 2 minutes.
• Whisk in your broth until you achieve your desired consistency.
• Season to taste with salt and pepper, if needed.

HOW TO MAKE GRAVY WITHOUT DRIPPINGS

Steps:

• In a large skillet heat the butter over medium heat. Let it melt and get slightly brown. Add the onion, garlic halves, and any optional vegetables. Cook stirring often until everything is browning a bit but nothing is burnt.
• Remove from heat. Whisk in the flour. Return to heat and whisk and cook the flour mixture until it is lightly brown.
• Add the wine and stir to bring up any brownings that are stuck to the pan. Remove from heat.
• Whisk in the poultry seasoning.
• Whisk in the chicken broth 1/4 cup at a time, keeping everything smooth as you go.
• Once all the stock is added, heat over medium heat to a simmer, stirring often.
• Strain gravy through a fine mesh sieve.
• Taste. Stir in salt, pepper, garlic powder, and more poultry seasoning, if desired.

HOW TO MAKE BASIC TURKEY (OR CHICKEN) GRAVY

Steps:

• Gather the ingredients.
• Pour the turkey or chicken pan drippings into a 2-cup measuring cup or gravy separator and skim the fat off. Alternatively, put the measuring cup in the refrigerator until the fat solidifies on top and can be easily skimmed off.
• Put about 1/4 cup of the fat into a saucepan over medium heat.
• Stir in 1/4 cup of all-purpose flour .
• Cook, stirring for 2 minutes.
• Discard any remaining skimmed fat from the drippings. Add enough stock or water to the liquids left in the measuring cup to make 2 cups of liquid. Pour into the flour and fat mixture. Cook, stirring or whisking continuously, until thickened and bubbling. Continue cooking for about 1 minute, stirring constantly.
• Add kosher salt and freshly ground black pepper to taste.
• Serve immediately. Enjoy.

THE BEST NO-DRIPPINGS GRAVY EVER!

Steps:

• 1. Peel and coarsely chop the onion into rings or chunks.
• 2. In a saucepan over medium to medium-low heat, add the stick of butter until melted then add the onion. Stirring occasionally, sauté the onion for 12-15 minutes until they are translucent and super soft.
• 3. Remove the onion from the pan, allow to cool slightly and puree in a food processor until smooth. There should be some butter left in the pan.
• 4. Meanwhile, add flour, a few tablespoons at a time, to the butter and whisk to form a roux or paste-like consistence. Add the onion puree and a bit more flour to keep the roux consistency. NOTE: You may not use the full cup of flour, the amount you use will vary.
• 5. Add about 1/4 cup of stock, then a bit more flour, again to keep the roux. Next you will add the remainder of the stock and bring to a slow boil, whisking frequently.
• 6. Add salt and pepper to taste. Continue to boil for another 10 minutes or so until the gravy has thickened. *If the gravy becomes too thick, you may whisk in a bit of water to thin it out. *If the gravy is not thick enough, take about 1 cup of gravy out of the pan, into a bowl and add 1-2 tablespoons of flour, whisking vigorously to prevent lumps, then add back to the gravy to thicken.

PERFECT BROWN GRAVY {MADE WITHOUT MEAT DRIPPINGS}

Steps:

• Stir together the water and the cornstarch and set aside. Melt the butter in a large saucepan over medium-high heat. Add the flour and whisk to combine.
• Cook the flour mixture for about 5 minutes, stirring or whisking until it turns golden brown. Add the minced garlic and continue cooking for about 30 seconds, until it is fragrant.
• Add the broths and bring to a boil. Whisk in the cornstarch mixture and reduce to a simmer for about 5 minutes, until the sauce has thickened. Season generously with pepper. Taste and serve. Enjoy!

GRAVY WITHOUT MEAT DRIPPINGS

Steps:

• In a sauce pan, melt the butter.
• Cook the onion until lightly browned, roughly 5-8 minutes.
• Whisk in the flour and cook for 1 minute.
• Whisk in the stock and cook uncovered until thickened, roughly 5 minutes.
• Whisk in the cream and season with salt and pepper to taste.
• Serve while hot. (See Note).
• Note - You can make this ahead of time since no meat drippings are needed. It will gel up in the fridge, so when you are ready to serve, heat it back up in a sauce pan and whisk until smooth and hot. * If you have picky eaters who won't eat onion chunks or if the onions get a little overdone, strain the onions before serving.

HOMEMADE GRAVY WITHOUT DRIPPINGS

Steps:

• Melt margarine in a microwaveable bowl or a glass measuring cup that holds at least 2 cups. Stir in flavoring. Then stir in flour. Slowly add water to blend. Microwave on high, stirring every minute until the mixture is thickened and mixed well. Taste and add salt and pepper as desired. Sometimes I add about 1-2 T. milk after the gravy is finished to make it a little richer. This will also thin it if it's too thick.