Practically Fat Free Gravy Recipe

[powerplantop]

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.

Practically Fat Free Gravy Recipe - YouTube

[PrincessFiona60]

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.

[Kylie1969]

Cheers

[powerplantop]

Originally Posted by PrincessFiona60

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.

[bakechef]

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....

[powerplantop]

Originally Posted by bakechef

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.

[PrincessFiona60]

Darn good idea...makes me not so sad about missing some of my favorite things because of fat content. Thanks!

[Andy M.]

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.

[Dawgluver]

What a great idea, PPO!

[taxlady]

Originally Posted by Andy M.

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.

[powerplantop]

Originally Posted by taxlady

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.

If your going to make some make a big batch. Same amount of work. Were I live we can buy it in jar. I have not tried it but lots of folks swear by it.