No Fat Gravy Recipes

Steps:

• Heat the stock in a large pot over medium heat. Add the turkey neck and bring to a simmer. Turn down the heat to low and let simmer for 20 minutes.
• Unless the bottom of the roasting pan is burned, you can make delicious gravy. Place the roasting pan that you used to roast your turkey in over the burners of the stove, add the marsala and mustard to the pan, and warm it over low heat. Scrape the bottom of the pan to get the drippings and tasty bits off as the marsala reduces. Reduce the marsala until there is almost no liquid left in the roasting pan.
• Remove the neck from the stock. Use a small strainer to sift the flour into a medium bowl. Slowly add 1 cup of stock into the flour, whisking constantly to blend smooth and lump free.
• Whisk in the flour mixture and remaining chicken stock to the roasting pan. Reduce until the mixture thickens. Generally, a gravy is a thick sauce that is made fairly quickly. Cooking it for a while longer can help the starch in the flour break down and yield a slightly smoother texture. If any lumps, strain before serving. Transfer to a gravy boat.

Steps:

• In a large frying pan, add broth, mushrooms and liquid and bring to boil.
• Add pepper, garlic powder, chicken soup base, soy sauce and Worcestershire sauce, stir to blend.
• While still at boil, add potato flakes stirring constantly until gravy thickens to a desired consistency.
• Use additional instant potato flakes if gravy is too thin.
• If gravy gets too thick, add small amounts of water.
• Adjust seasonings to taste.
• If you desire a brown color, add a few drops of (Bovril, beef concentrate).
• This gravy is excellent with roasts or chicken.

Steps:

• Heat a heavy skillet over low heat.
• Add flour and cook, stirring occasionally until light brown.
• 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.
• Put 1/2 of defatted drippings/broth in a jar, add the browned flour.
• Cover tightly and shake until mixture is smooth.
• Pour into a saucepan, add remaining liquid.
• Bring to a simmer and cook for a few minutes, stirring constantly until desired consistency.
• Season to taste with salt and pepper.
• If desired add a few drops of Kitchen Bouquet until desired color.
• Please Note: The cooking time allows for the quick chill method on the broth.

Steps:

• In 2-quart saucepan, heat broth, onion, carrot and celery to boiling; reduce heat. Cover; simmer 15 minutes. Pour broth through strainer, pressing vegetables lightly to extract juice. Return broth to saucepan; discard vegetables.
• In small bowl, stir water, soy sauce, flour and poultry seasoning with wire whisk until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook about 1 minute, stirring constantly, until thick and bubbly.

Steps:

• In a medium heavy-bottomed saucepan combine the broth with black pepper, garlic powder,and chicken boullion powder; cook over medium-low heat until at a simmer.
• In a bowl whisk the flour with milk until smooth; add to the simmering broth stirring constantly with a whisk.
• Continue stirring until bubby and thickened.
• Season with more black pepper if desired.

Steps:

• In a microwave-safe bowl heat the hot water with bouillon cubes, garlic powder (if using) and black pepper on HIGH until boiling removing once or twice to stir.
• In a small bowl or cup stir together the 1 tablespoon water with cornstarch until smooth; add to boiled broth and cook until thickened, removing once to stir.

Steps:

• In a saucepan, saute onion, mushrooms and parsley in 1/4 cup broth until vegetables are tender. Combine cornstarch, pepper and 1/2 cup of broth; stir until smooth. Add to pan with the remaining broth. Bring to boil, stirring occasionally; boil for 2 minutes.