Total Time
Prep 5 mins
Cook 5 mins

A standard gravy made from the pan juices from the meat and or chicken.

Ingredients Nutrition

  • 14 cup pan juices
  • 14 cup plain flour
  • 1 12 cups water or 1 12 cups beef stock or 1 12 cups chicken stock
  • seasoning


  1. Skim fat from pan juices. Place dish over heat, cook scraping base of dish for 1-2 minutes.
  2. Stir in flour. Cook 1 minute.
  3. Remove from heat. Gradually blend in liquid.
  4. Return to heat. Cook stirring constantly until gravy boils and thickens.
  5. Simmer 3 minutes, blending in seasonings.


Most Helpful

I cooked a Pork Butt roast in the crockpot, so just dipped out the drippings I needed to make gravy. I used a bit more than a 1/4 cup, added to a pan and then added the flour per instructions. I used 1 and 1/2 cups of chicken broth. This gravy recipe is so-oooo DELICIOUS.... I'll be using again and again. Thanks so much for posting. M.Joan

M. Joan August 12, 2008

I have used this recipe about 4 times in the last 2 weeks & I really like it! It's great on steak, sausages or Chrissyo's yummy rissoles #63195. I am yet to try the chicken version but I am very impressed with the beef stock version. Thanks Wendy for a beaut gravy recipe!

delnz99 May 21, 2006

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