Practically Fat Free Gravy Recipe

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powerplantop

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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

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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.
 

powerplantop

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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.

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

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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....
 

powerplantop

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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.
 

PrincessFiona60

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

Andy M.

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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.
 

taxlady

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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.
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

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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.
 

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