One aspect of this video I immediately appreciated was how it resonated with my own practices. I keep a glass jar in my refrigerator filled with drippings from various meats-turkey breast, roasts, ribs, chicken-you name it. Living alone, it takes time to accumulate a substantial amount, but I never let any of the sauces or rendered fats go to waste. I separate the solidified fat from the drippings, storing each in its own container. My next step is to research creative uses for the fat layer. Thank you for framing this as “making gravy from drippings,” since the principles remain the same regardless of the source of the drippings.
WOW, I have FINALLY RE-FOUND (Is this a real word ?? LOL) this FANTASTIC ANSWER to my problems with making gravy about a year ago, lost it but I FINALLY found it. once again. THANK YOU !!!! I'm making it RIGHT THIS Second as I run from my Study to the kitchen, THANK YOU
Your dishes are awesome. I have tried your butter pound cake and it was delicious. I would like to know where do you or where can I purchase your colorful bowls from.
Finally! A simple recipe straight to the point! I’ve been throwing away the drippings every time I cook my chicken thighs which is weekly. Thank you for this information! Do I also include the gelatinous remains in the gravy also or just the liquid drippings?
The drippings will congeal once cooled, so don't throw them away if you want to use them for gravy. The oil that floats to the top is what you may want to discard.
I've been looking for a simple gravy like how my mom use to make it and this is it! I think she used wondra though lmao. I made your version and it is delicious!
P.S. My late aunt to make gizzards and rice, on either toast or biscuits. Mmm Mmm GOOD !! With the consistency of a rice pudding, EXCEPT NOT sweet, maybe some folks are gagging, but it was really great. Have you EVER heard of it and if so, any ideas ?
What if I cook some chicken on a cast iron and wanna make a thin gravy? Can I just remove the chicken and make it with an onion? Will the onion mess up the gravy?
I like this easier receipt than making the gravy right in the pan which is a bit clumsy plus flour has to be made with cold water into a paste in advance or there’ will be maddening indestructible lumps Supposedly to pan over M heat there will be lumps that take forever… plus it’s supposed to ‘cook off’ the flour taste (or is that just a myth?? ) I never transferred drippings into a sep pan probably because my mom always made the gravy in the same pan probably because it also cleaned the baked on bits …. And we I never had as much quantity of drippings as you had. Maybe that’s why we always added a T of butter too. ? I can’t wait to try your method thank you. Can I throw the liver that I poached and was either going to add it to the rice or the gravy. I guess unless people don’t like liver..🙄
I had a lot of drippings bc I was cooking a turkey breast. I think you'll have quite a bit if the temp is low enough to render rhe dripping without burning them.
Because the broth dilutes the strength of the seasonings, even though it adds some flavor. Whenever I've added broth while making the gravy, I've always had to add additional seasonings. To avoid this, I add broth to the pan itself while the meat is baking. It creates more juices and the broth will have been infused with the seasonings and natural juices when the meat was baking. Doing it this way, I now never have to add additional seasonings. I pour the juice as-is in the pot with the flour and it immediately creates a well-seasoned gravy.
I am going to try this recipe this weekend for our Canadian Thanksgiving. I never know how to make it. BUT my question is can I make it the day before and reheat it for thanksgiving? I plan to make my Turkey the day before and have it sliced and ready.
If you have no stick coated pans. My wife bought a high heat plastic wisk. I was skepitical bit it works and doesn't scratch the pans. Me..we got cast iron and a natural gas top andelectric oven. But like many people my 87yo Father-in-law's kitchen is all electric and kinda flustrating for me but getting the hang of helping make meals for him with it. So Im visiting dozens of sights for even things Ive done a million times on gas or charcoal. Which messed woth my wife's head a bit when we first got married but she became a fan of. Eitger way its worth the effort and a few failures because its 100% better to cook for yourself on a budget then waste money on half arsed over priced fast food. 👍😊🤤
Three years later and your video helped me today, 1/15/2024. I was doing it all wrong. 😤Thank you.👍
Glad I could help!
Living alone has never been easier, you're a godsend
Lol, glad you're enjoying the recipe!
One aspect of this video I immediately appreciated was how it resonated with my own practices. I keep a glass jar in my refrigerator filled with drippings from various meats-turkey breast, roasts, ribs, chicken-you name it. Living alone, it takes time to accumulate a substantial amount, but I never let any of the sauces or rendered fats go to waste. I separate the solidified fat from the drippings, storing each in its own container. My next step is to research creative uses for the fat layer. Thank you for framing this as “making gravy from drippings,” since the principles remain the same regardless of the source of the drippings.
Yes! The protein doesn't matter as the process remains the same.
Girl......after watching a couple of snooty chef vedios on how to make a simple gravy you got it down perfect. Easy. One pot. Simple.
Thank you.
You're welcome!
Just finished making this recipe and it’s perfect.
So happy it worked out for you!
My husband loved this
I'm so glad!
Thanks for this! Fast and to the point, made a great gravy with this video while watching on my phone on the kitchen counter lol
Girl ,you saved me ... needed to hear this recipe from uS🙏🏼😎👏🏾❤️🔥
Made this with my chicken it was great... thank you!
I'm happy you enjoyed it! 💕
Great video and fabulous gravy!!! 😋 So Simple and delicious!! Can't wait to look at your other yummy food videos!!😊
Thank you!
Made some country style ribs in an instapot and made gravy from the drippings...your recipe was very good,easy,
and tasted great!
So glad it worked for you!
I use this every time I make gravy, you're the best!
Thanks! Glad you're enjoying it.
WOW, I have FINALLY RE-FOUND (Is this a real word ?? LOL) this FANTASTIC ANSWER to my problems with making gravy about a year ago, lost it but I FINALLY found it. once again. THANK YOU !!!! I'm making it RIGHT THIS Second as I run from my Study to the kitchen, THANK YOU
So happy you're enjoying it!
I just found you. Thank you for the clear instructions. You are wonderful❤
You'e welcome! Thank you so much!
Gravy expert now...lol. Thank you.
😂😂
Right doing this now. Looks amazing
Hope it turned out great!
It was amazing. Thank u
Wow, this was the easiest way to make gravy. So glad I found your channel!!
It turned out great btw 😊.
Yay! I'm so happy it worked for you! 😊
Wow never knew you can make Gravy from pan drippings. Will definitely try this
Hope you enjoy
Made this tonight. Amazing. Thankyou.
Hey Danielle looks simple and delicious 😋
It is!
Gonna try this! 😋
😋
Thank you for this video. My gravy came out great. 😊
You're welcome!
Wow. That plate at the end looks awesome!💛
Thanks!
Added onions and mushrooms this was perfect! Thanks!
Yay! Glad it worked out for you!
Looking forward to trying this technique tonight!
it was a hit! wife demanded I make it again tonight to serve with egg noodles
Your dishes are awesome. I have tried your butter pound cake and it was delicious. I would like to know where do you or where can I purchase your colorful bowls from.
I linked the mixing bowls from Target (grey & white) the big blue one is from Walmart, I'll see if I can find and link it.
OMY.GOSH THANK YOU GOTTA REMEMBER YOU NEXT YEAR 😮!!!
🫶🏽
Worked out great, easiest gravy I've ever made
Great easy recipe! Thank you!!
Finally! A simple recipe straight to the point! I’ve been throwing away the drippings every time I cook my chicken thighs which is weekly. Thank you for this information! Do I also include the gelatinous remains in the gravy also or just the liquid drippings?
The drippings will congeal once cooled, so don't throw them away if you want to use them for gravy. The oil that floats to the top is what you may want to discard.
Thank you so much, so helpful.
You're welcome!
Thanks Danielle, going to follow your method tonight with my meat loaf drippings I saved. Fries and meatballs tonight.
Hope you like it!
Looks amazing, thanks for sharing 😉
Thanks for watching!
I've been looking for a simple gravy like how my mom use to make it and this is it! I think she used wondra though lmao. I made your version and it is delicious!
So glad you like it!
U7
Wen I 😂
The food looks so good
Thanks!
So good it made me holler! 😊
Best gravy I ever made 😋
Yay! I'm glad it worked for you!
Done it, dig it. Thx!
this gravy recipe just saved me! Thank you!
You're so welcome!
this simple gravy is just what i needed today 💯 thank you ..
You're so welcome!
Very nice. 😊👍
this background music❤
Thanks very helpful
Thank you!
Nice
I am going to be cooking this for my daughters tonight! Thanks!
You're welcome!
Great thank you
You're welcome!
Thanks girl ❤
You’re welcome 😊
P.S. My late aunt to make gizzards and rice, on either toast or biscuits. Mmm Mmm GOOD !! With the consistency of a rice pudding, EXCEPT NOT sweet, maybe some folks are gagging, but it was really great. Have you EVER heard of it and if so, any ideas ?
I haven't heard of it.
Thank you.
Good
is that cabbage? I need to know how you made that, it looks so good
Here's the video!
th-cam.com/video/DTlFgKRxw5Q/w-d-xo.html
@@DanielleLaShawn thank you so much that looks SO good
You're welcome!
Just wanted to thank you
You're welcome! Glad it helped.
What if I cook some chicken on a cast iron and wanna make a thin gravy? Can I just remove the chicken and make it with an onion? Will the onion mess up the gravy?
You can do that. The onion will only add flavor and texture. You can add onion, mushroom, peppers, whatever u want.
I like this easier receipt than making the gravy right in the pan which is a bit clumsy plus flour has to be made with cold water into a paste in advance or there’ will be maddening indestructible lumps Supposedly to pan over M heat there will be lumps that take forever… plus it’s supposed to ‘cook off’ the flour taste (or is that just a myth?? ) I never transferred drippings into a sep pan probably because my mom always made the gravy in the same pan probably because it also cleaned the baked on bits …. And we I never had as much quantity of drippings as you had. Maybe that’s why we always added a T of butter too. ?
I can’t wait to try your method thank you. Can I throw the liver that I poached and was either going to add it to the rice or the gravy. I guess unless people don’t like liver..🙄
I had a lot of drippings bc I was cooking a turkey breast. I think you'll have quite a bit if the temp is low enough to render rhe dripping without burning them.
@@DanielleLaShawn thank you!
Can you use chicken stock if i have not got broth
Yes, either will work!
Does it matter if the drippings are hot still or do I let it cool?
Hot will be better. You're going to continue to simmer them when making the gravy.
Yum!!!
Can you add cornflour instead of regular flour?
I've never tried that. I don't believe I've ever even heard of corn flour. Do you mean corn meal or is it ground more finely?
Whisking on teflon 😬
I’d just sop all that goodness up with warm buttered dinner rolls
Why more seasonings the drippings have seasoning already .
Because the broth dilutes the strength of the seasonings, even though it adds some flavor. Whenever I've added broth while making the gravy, I've always had to add additional seasonings. To avoid this, I add broth to the pan itself while the meat is baking. It creates more juices and the broth will have been infused with the seasonings and natural juices when the meat was baking. Doing it this way, I now never have to add additional seasonings. I pour the juice as-is in the pot with the flour and it immediately creates a well-seasoned gravy.
Just like mama did 😀
Mine has small lumps, idk is it still good?😭
It's good as long as it tastes good. You can strain the lumps.
I love this I just forgot to add enough salt lmao
The good news is you can always add a little at the table.
I am going to try this recipe this weekend for our Canadian Thanksgiving. I never know how to make it. BUT my question is can I make it the day before and reheat it for thanksgiving? I plan to make my Turkey the day before and have it sliced and ready.
Yes. You can make it the day before or u can just save the turkey drippings and make the gravy the day of your meal.
@@DanielleLaShawn Thank you, I always seem to mess it up… my mom always got it perfect..and your recipe seems to be the easiest way I’ve seen 🤞🏼
💣💣💣💣💣
If you have no stick coated pans. My wife bought a high heat plastic wisk. I was skepitical bit it works and doesn't scratch the pans.
Me..we got cast iron and a natural gas top andelectric oven.
But like many people my 87yo Father-in-law's kitchen is all electric and kinda flustrating for me but getting the hang of helping make meals for him with it.
So Im visiting dozens of sights for even things Ive done a million times on gas or charcoal.
Which messed woth my wife's head a bit when we first got married but she became a fan of.
Eitger way its worth the effort and a few failures because its 100% better to cook for yourself on a budget then waste money on half arsed over priced fast food. 👍😊🤤
Title says how to make from drippings, not broth. Doesn’t help
Did I not use the drippings? I usually use them combined with water, a flour slurry, and seasonings.
You have to add liquid to drippings. You can use water, wine, broth whatever
Thank you
Yum!