Basic Fat Free Gravy

PaulaG's Note:

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

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 4

Yield: 1.0 cup

• 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

Mushroom gravy variation

• 1/4 cup sliced mushrooms (optional)

Gravy for stuffing or dressing

• 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.

Reviews

[Chef #367094]

My flour didn't brown and I found it tasteless

[mariposa13]

Made for zaar tag. This was really easy to make and it turned out to be very good! I found the kitchen bouquet at my local super-walmart in the BBQ sauce aisle. This low-fat recipe is a keeper!