Always add the salt after the broth starts to simmer. Adding salt to the cold water will prolong the time needed for the water to start to simmer.

If you have been roasting meat in a pan or in the air fryer, you can substitute the fat from the pan. You will need around four tablespoons. Flour This gravy recipe tastes like what you get in those tubs of KFC Potato and Gravy. Those of you who abstain from all forms of fast food may not know what it tastes like. But all you need to know is that it’s everything that you’d expect from KFC – reliably tasty, well seasoned, can make anything delicious! Here’s some suggestions for dishes to serve with gravy. Some obvious ones, some not so obvious ones, all good! Always cover the ingredients with cold water; never warm. Slowly heating the water contributes to keeping the broth clear. Allow it to cook for a few minutes (you can actually allow it to brown a little at this stage if you like brown gravy).Adds richness to the flavor. If you don’t have onion powder, you can substitute garlic powder or leave it out. Alternatively, you can fry some onions in the pan in a little oil before adding the butter and flour. Salt and pepper And since most lamb raised in the United States is “pasture-raised” and not filled with all the crazy chemicals fed to our beef, the meat, and bones from lamb may be healthier for you than beef. You can use either raw, meatier bones or already roasted ones, leftover from making a roast. Either shoulder or leg bones, actually, any kind of bones you have are ok for this recipe. But finding lamb bones may be more of a challenge than you think unless you have a good relationship with your local butcher, who will save you some when they bone out the legs of lambs for their customers.

It is preferable that at least some of the bones are roasted. If you want to use the meat from a fresh bone, make sure that some of the other bones are roasted. Roasted bones add more flavor. PS The reason this is faster than most gravy recipes is because the water is already HOT and the flavour is already concentrated so there’s no need to cook down for flavour. Liquid broth is more appropriate to use when you’re making gravy starting with pan drippings from roasts– because the pan drippings add extra flavour into the gravy.If you don’t feel liking finding lamb bones, roasting them, and then simmering them for a while, be happy to know there is an excellent commercial product on the market that does the work for you. Starting with boiling water makes this recipe faster to prepare.You can heat it in the microwave or kettle while you prepare the other ingredients. Unsalted butter

But if, for any reason, the liquid turns cloudy, don’t worry about it. It will taste the same; it will just not look as pretty. Step 2: Heat the butter in a pan over a medium-high heat until melted. Add the flour and onion powder, and stir to combine with the butter to form a paste. Never let the liquid come to a hard boil; it should only simmer steadily but gently. This will help the liquid remain clear as well. You can adjust the amount of these ingredients to your taste preferences. They are added towards the end of the cooking time. You should taste the gravy and add salt and pepper a little at a time until you have the balance just right. Directions