Low Fat Gravy
Low Fat Recipe
Two tasty low fat gravy recipes - one a brown gravy for beef and the other a chicken gravy for poultry.
You use chicken broth but the addition of dry red wine and ground red and black pepper turns this into a tasty brown gravy that is totally fat free.
1/4 cup all purpose flour
1-1/2 cup fat free, reduced sodium chicken broth
1/2 cup water
1/2 cup dry red wine
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
Lightly spoon flour into dry measuring cup; level with a knife. Place flour in a small bowl. Gradually add turkey drippings and water, stirring with a whisk until blended.
Bring wine to a boil in a medium saucepan over medium-high heat; cook two minutes. Add flour mixture; cook two minutes or until slightly thick, stirring constantly with a whisk. Remove from heat; stir in peppers.
Poultry seasoning and chicken broth lend fantastic chicken flavor to this creamy Chicken Gravy. This is great over mashed potatoes or baked chicken.
2 tablespoons reduced-calorie stick margarine
2 tablespoons all purpose flour
1/4 teaspoon poultry seasoning
1/8 teaspoon salt
1/8 teaspoon paprika
1 cup low salt chicken broth
Melt margarine in a small saucepan over medium heat. Add flour, poultry seasoning, salt, and paprika, stirring with a whisk.
Gradually add broth, stirring until blended. Cook gravy two minutes or until thick, stirring constantly.
To make a more rich and nutritious turkey or chicken gravy, thinly slice celery and a carrot; add to bottom of roasting pan along with a cup of chicken broth.
- Gravy is lumpy: With a whisk, beat the gravy until smooth. If this fails, use a food processor, strainer or blender.
- Gravy is not thick: Dissolve 1-teaspoon cornstarch (per 1-cup of gravy) with 1-teaspoon cold water or broth. Whisk into gravy and simmer one minute until thickened.