Best 2 Pan Juice Gravy Recipes

Pan juice gravy is a culinary art form that transforms the delectable essence of roasted meats, poultry, or vegetables into a rich and flavorful sauce. Whether you're a seasoned chef or a home cook seeking to elevate your meals, mastering the art of pan juice gravy will unlock a world of culinary possibilities. Embark on this journey as we explore the secrets of creating pan juice gravy, uncovering the techniques, ingredients, and tips that will transform your dishes into unforgettable culinary experiences.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT® PAN JUICE GRAVY

Instant Pot® Pan Juice Gravy image

This gravy uses the natural liquid from chicken, pork, beef, or turkey after it has cooked in the Instant Pot®.

Provided by thedailygourmet

Categories Side Dish Sauces and Condiments Recipes Gravy Recipes

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

2 tablespoons water
2 tablespoons cornstarch
1 cup beef drippings
½ teaspoon garlic salt
½ teaspoon browning sauce

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
Combine water and cornstarch in the pot and stir to create a slurry. Add pan juices, stirring constantly until thickened, about 3 minutes. Add garlic salt and stir to incorporate. Add browning sauce (see Cook's Note).

Nutrition Facts : Calories 149.7 calories, Carbohydrate 3.7 g, Cholesterol 69.9 mg, Fat 3.1 g, Protein 25.2 g, SaturatedFat 1.3 g, Sodium 253.4 mg

PAN JUICE GRAVY

Pan Juice Gravy image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes

Yield Makes 1 quart

Number Of Ingredients 4

Ingredients

Reserved pan juices from Cranberry-Glazed Turkey with Cranberry-Cornbread Stuffing
2 cups chicken stock, preferably homemade, or low-sodium canned chicken broth
1/3 cup all-purpose flour
Coarse salt, freshly ground pepper to taste

Steps:

Pour pan juices from roasting pan, discarding any solids, into a fat separator. You should have 4 cups of pan juices, including 2 cups of fat. Pour pan juices into a medium saucepan and bring to a boil over medium heat, leaving fat in the fat separator. (If you do not have a fat separator, pour liquids into a tall quart-sized container and remove fat from liquid with a ladle.)
In a quart-sized mason jar, combine chicken stock and flour. Shake well to combine.
When pan drippings have come to a boil, slowly whisk in chicken stock mixture. Bring to a simmer. Continue to whisk until gravy thickens. Season with salt and freshly ground pepper. Keep warm until serving.

Tips:

Use a good quality pan: A heavy-bottomed pan will help to evenly distribute heat and prevent the juices from burning.
Don't overcrowd the pan: If you overcrowd the pan, the juices will not be able to evaporate and the gravy will be thin and watery.
Cook the meat or vegetables until they are browned: Browning the meat or vegetables will add flavor to the gravy.
Deglaze the pan with a liquid: After you have cooked the meat or vegetables, deglaze the pan with a liquid such as wine, broth, or water. This will help to dissolve the browned bits and add flavor to the gravy.
Simmer the gravy until it has thickened: Bring the gravy to a simmer and let it simmer for at least 15 minutes, or until it has thickened to your desired consistency.
Season the gravy to taste: Add salt, pepper, and other seasonings to taste.

Conclusion:

Pan juice gravy is a delicious and easy way to add flavor to your meals. By following these tips, you can make a delicious pan juice gravy that will impress your family and friends.