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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 24 |
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This recipe can be used to thicken pan juices that form when meats are braised or cooked in a covered roaster or baking pan with water or broth. Ingredients:
2 cups pan juices |
6 tablespoons king arthur unbleached all-purpose flour |
2/3 cup cold water |
additional water or broth |
salt and pepper to taste |
Directions:
1. Pour pan juices into a saucepan or return to roasting pan. Combine flour and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened, adding additional water or broth if necessary. Season with salt and pepper if desired. Yield: about 3 cups.
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