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Old 11-10-2012, 09:21 PM   #1
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Practically Fat Free Gravy Recipe

1 Cup Chicken Broth
¼ cup browned flour
1 Tablespoon Soy Sauce
3 drops Worcestershire Sauce
Pepper to taste

To brown flour cover a cooking sheet with foil and spread a thin layer of flour. Cook at 350 F for one hour stiring every 15 to 20 minutes. You can make extra and stor in an air tight container.

Put all ingrediants in a pan wisk until well blended and heat to a boil. Stiring occasionally until it boils. Turn the heat down to low and tatse. Adjust seasoning stir and turn off heat.


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Old 11-10-2012, 09:24 PM   #2
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LOL! Same question...Have you made cooked the flour longer to make it darker?

I really like this, our Thanksgiving is being quite streamlined this year.
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Old 11-10-2012, 09:39 PM   #3
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Cheers
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Old 11-11-2012, 06:43 AM   #4
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Originally Posted by PrincessFiona60 View Post
LOL! Same question...Have you made cooked the flour longer to make it darker?

I really like this, our Thanksgiving is being quite streamlined this year.
Not yet but do plan to. This is a good time of the year for gumbo.

Best part you can brown the flour a few days before.
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Old 11-11-2012, 09:00 AM   #5
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What a cool idea. This would make a great "everyday" gravy. Heck, even adding browned flour to drippings would be a nice addition, the browned flour could be a useful pantry addition.

Now this has me thinking, browned Wondra flour....
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Old 11-11-2012, 09:03 AM   #6
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What a cool idea. This would make a great "everyday" gravy. Heck, even adding browned flour to drippings would be a nice addition, the browned flour could be a useful pantry addition.

Now this has me thinking, browned Wondra flour....
When I was diging thru my cabinets this moring I saw the Wondra flour and thought the same thing.

Ans yes browned flour is a great pantry item. I still use it with some fat to reduce the calorie count and it works great.
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Old 11-11-2012, 12:31 PM   #7
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Darn good idea...makes me not so sad about missing some of my favorite things because of fat content. Thanks!
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Old 11-11-2012, 12:35 PM   #8
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For Thanksgiving, I usually make a medium dark roux ahead of time for the gravy and keep it in the fridge until gravy making time approaches.

Actually, keeping a quantity of pre-made roux in the fridge is a good idea, especially in the cold weather months.
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Old 11-11-2012, 01:18 PM   #9
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What a great idea, PPO!
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Old 11-11-2012, 04:42 PM   #10
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Quote:
Originally Posted by Andy M. View Post
For Thanksgiving, I usually make a medium dark roux ahead of time for the gravy and keep it in the fridge until gravy making time approaches.

Actually, keeping a quantity of pre-made roux in the fridge is a good idea, especially in the cold weather months.
I always have pre-made roux in the fridge. I usually have some roux made with chicken fat and some made with beef fat. Tip from Julia Child: It lasts for months in the fridge.
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chicken broth, fat, flour, recipe, soy sauce

Practically Fat Free Gravy Recipe 1 Cup Chicken Broth ¼ cup browned flour 1 Tablespoon Soy Sauce 3 drops Worcestershire Sauce Pepper to taste To brown flour cover a cooking sheet with foil and spread a thin layer of flour. Cook at 350 F for one hour stiring every 15 to 20 minutes. You can make extra and stor in an air tight container. Put all ingrediants in a pan wisk until well blended and heat to a boil. Stiring occasionally until it boils. Turn the heat down to low and tatse. Adjust seasoning stir and turn off heat. [url=http://www.youtube.com/watch?v=uYq3MrdvUPk]Practically Fat Free Gravy Recipe - YouTube[/url] 3 stars 1 reviews
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