"cybercat" > wrote in message
.. .
> While I do roast meats and poultry and so sometimes have the good browned
> bits and drippings to make gravy, there are times when I make things like
> meatloaf or poached chicken and want to serve good, home-made gravy with
> them. But with no good drippings, I have always resorted to canned and
> jarred gravies which leave a lot to be desired. (Knorr seems to be the
best
> of the packet gravies.)
>
> Is there any way around this? Can I make a bunch of gravy when I roast a
hen
> or beef roast and freeze the drippings for later use?
>
>
>
>
>
>
> --
> Posted via a free Usenet account from http://www.teranews.com

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Yes, the next time you cook a chicken or a roast, make extra and freeze the
gravy. For meatloaf I make a barbecue sauce and cover the top of it the
last five minutes of baking and heat the rest in a pan to serve along with
the meatloaf, but if you prefer brown gravy you can defrost some roast beef
gravy that you have saved and use that. I would also guess that you could
possibly make brown gravy using the fat drippings from the meatloaf. My
father-in-law used to cook large almost meatloaf-size hamburgers in a fry
pan and then make a gravy from the drippings and serve the hamburgers with
the brown gravy; they were delicious. He used to finish up the cooking of
the hamburgers in the gravy. The gravy was very good. So, maybe you could
do the same with the meatloaf fat; don't know; not sure, of course you would
not have the bits he had in the fry pan that give it flavor.