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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 24 |
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Several years ago, DH was in the hospital with a heart condition and was placed on a fat restricted diet. This recipe was provided by the hospital and I have used it since to make wonderful gravy, especially at Thanksgiving and Christmas. Browning the flour is the key to rich fat-free gravy Ingredients:
2 tablespoons whole wheat flour or 2 tablespoons all-purpose flour |
1 cup fat free chicken broth or 1 cup pan dripping |
1/4 teaspoon poultry seasoning |
salt and pepper |
1/8-1/4 teaspoon kitchen bouquet |
1/4 cup sliced mushrooms (optional) |
1 cup fat free chicken broth (optional) |
1 egg white (optional) |
Directions:
1. Heat a heavy skillet over low heat.
2. Add flour and cook, stirring occasionally until light brown.
3. Before using meat drippings, remove the fat by placing in a seperator or quick chill in freezer for about 30 to 60 minutes and skim visible fat from top.
4. Put 1/2 of defatted drippings/broth in a jar, add the browned flour.
5. Cover tightly and shake until mixture is smooth.
6. Pour into a saucepan, add remaining liquid.
7. Bring to a simmer and cook for a few minutes, stirring constantly until desired consistency.
8. Season to taste with salt and pepper.
9. If desired add a few drops of Kitchen Bouquet until desired color.
10. Please Note: The cooking time allows for the quick chill method on the broth.
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