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Ingredients

• ✓ pan drippings
• turkey stock
• cream of chicken soup
• poultry seasoning
• black pepper
• seasoned salt
• garlic powder
• milk
• all-purpose flour

Instructions

1. 1 Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer.
2. 2 Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.

By Graden

Ingredients

• ✓ pan drippings
• beef rib roast
• garlic
• black pepper
• salt
• egg
• milk
• salt
• all-purpose flour
• white wine
• beef stock

Instructions

1. 1 Place roast, bone-side down, in a roasting pan. Use a sharp paring knife to poke 24 small holes 1 inch deep all over roast. Stuff each hole with garlic. Sprinkle with black pepper and 3/4 teaspoon salt. Allow roast to stand at room temperature for 2 hours. This will remove the chill, allowing meat to cook more evenly.
2. 2 Meanwhile, beat together eggs and milk with a pinch of salt in a medium bowl until combined. Stir in flour until smooth. Cover Yorkshire pudding batter and place in the refrigerator.
3. 3 Preheat the oven to 450 degrees F (230 degrees C).
4. 4 Cook roast in the preheated oven for 30 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue roasting until an instant-read thermometer inserted into the center of meat reaches 140 degrees F (60 degrees C), about 1 hour.
5. 5 When roast is done, remove from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make Yorkshire puddings. Measure out 1/2 cup beef fat from the pan and divide among 12 muffin tins; pour off remaining fat, but save the roasting pan to make jus.
6. 6 Place the grease-filled muffin tins into the oven and increase the oven temperature to 425 degrees F (220 degrees C). Let the muffin tins preheat for 10 minutes, then fill 3/4 full with refrigerated batter and return to the oven. Bake until puddings have risen tall and are golden brown, 20 to 25 minutes.
7. 7 While Yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. Stir in wine and bring to a simmer while scraping to dissolve the pan drippings; pour in beef stock and return to a simmer. Cook for 10 minutes, then strain and serve with roast and puddings.

By Elissa

Ingredients

• ✓ pan drippings
• pork sparerib
• white sugar
• salt
• black pepper
• paprika
• cayenne pepper
• garlic powder
• onion
• ketchup
• water
• brown sugar
• cayenne pepper
• salt
• pepper
• wood chip

Instructions

1. 1 Clean the ribs, and trim away any excess fat. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours.
2. 2 Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.
3. 3 Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.
4. 4 Preheat grill for medium-low heat.
5. 5 When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.

By Laura Walton

Ingredients

• ✓ pan drippings
• dijon mustard
• chicken stock
• butter

Instructions

1. 1 Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into the skillet.
2. 2 Pour chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a creamy consistency, 2 to 5 minutes.
3. 3 Remove the skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.

By John Mitzewich

Ingredients

• ✓ pan drippings
• all-purpose flour
• milk
• water
• salt
• pepper

Instructions

1. 1 Immediately after removing roasted meat from its pan, drain off drippings, reserving 2 tablespoons in the pan.
2. 2 Sprinkle flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in water.
3. 3 Increase heat to medium-high; cook, stirring constantly, until gravy thickens, about 10 minutes. Season with salt and pepper.

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