Poultry Pan Gravy

1. 1

   Strain juices from roasted poultry into measuring cup. Reserve 1/4 cup of fat and pan juices; discard the rest of fat.

2. 2

   In saucepan, heat the 1/4 cup fat and stir in the flour until blended.

3. 3

   Combine poultry stock with pan juices to make 2 cups. Slowly stir in juices to the blended flour, stirring constantly to avoid lumping.

4. 4

   Cook and stir gravy until smooth and simmer 5 minutes.

5. 5

   Add cooked chopped giblets.

* Per serving · 4 servings · Values may vary.

No additional tips available.