Ingredients Jump to Instructions ↓

  1. 2 cups broth or stock, ( adjust amount according to need) -

  2. 1 teaspoon salt (to taste) -

  3. 1/2 teaspoon freshly ground black pepper -

  4. 1/2 teaspoon garlic powder (to taste) -

  5. 1/2 teaspoon onion powder (to taste) -

  6. 1/4 cup cornstarch (for thicker gravy) -

  7. 1/2 cup cold water

Instructions Jump to Ingredients ↑

  1. After the meat has finished baking and been removed from the pan, reserve the drippings for the gravy. Place pan on stove over medium high heat, and add stock/broth and water to the drippings, scraping the sides and bottom of the pan to loosen all the drippings. Bring to a low boil, stirring constantly, and cook until the liquid has slightly been reduced. Add seasoning to taste, depending on the flavor already in the drippings. If you desire a thicker gravy, mix cornstarch in cold water, blend, and gradually add to the gravy, whisking all the time to prevent it from forming lumps. Serve warm


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