Pan Gravy on Demand

As a Southerner I’m pretty much required to be a lover of gravy.  It’s not a difficult requirement to meet.  The problem is that it’s difficult to make gravy just any time you want.  You have to have drippings.  Bacon drippings, sausage drippings, chicken drippings, beef drippings.  Some kind of drippings.  I know what you’re thinking.  Why would you need gravy if you hadn’t already cooked something to put it on?  True enough.  Here’s the thing though.  Leftover gravy isn’t so good.  Leftover gravy heated in the microwave really isn’t good.  So here’s what you do.  Freeze the drippings!

Ta-dah!  Fresh gravy whenever you want.  When you’ve cooked something that produces a lot of drippings, like for instance the Crock Pot Roasted Chicken, freeze the drippings in an ice cube tray.  For the best results you’ll want to skim the fat first.  Just pour the cooled drippings in a bowl, cover it and put it in the fridge overnight.  The next day the fat will have floated to the top and solidified.  Just skim it off and throw it away.   Spoon the remaining drippings into an ice cube tray and freeze.  Once it’s frozen you can store the cubes in a freezer bag and just pull out what you need whenever you need it.

Imagine, biscuits and gravy for breakfast without all the hassle of cooking meat too.  And if you’ve never tried gravy fries here’s your opportunity.  I’ve whipped up a little fresh gravy tonight to put on leftover chicken and roasted vegetables.  Too good.

Good? Duh, it’s gravy.
Easy? Absolutely.
Good for company? Gravy covers a lot of cooking mistakes so keep it in mind when folks come over and the meal isn’t what you’d like.
Special shopping? How about zero shopping?

Pan Gravy for Two


1 cube drippings
1 T or more flour
water or milk as needed


Melt the drippings in a heavy sauce pan. Cast iron is the best. Stir the flour into a little water or milk. (I use water for gravy to serve with roasted meats and milk for “breakfast gravy”). Pour the flour/water slurry into the drippings, stirring constantly. Making the slurry helps keep the lumps out.  As the gravy bubbles it will thicken. If it gets too thick add some liquid. If it’s too thin add flour. Just keep stirring to avoid lumps.


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