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What can I do with pan gravy?

I made spareribs tonight, and I have a ton of leftover pan gravy. Can I use this for anything? It's really tasty and I'd hate to pour it down the drain, but I've got no idea what to do with it.

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  1. Biscuits and gravy for breakfast?

    1. Pork or beef. I would keep it freeze it in small batches in baggies in your freezer. Serve over grilled or baked pork chops, chicken breasts, Stuff a chicken breast with a little quick bread stuffing for and use the gravy. Biscuits and gravy is a great idea. Use it to make a simple baked caserrole with chicken cubed potatoes, gravy and some fresh vegetables.

      I always save my gravy for lots of uses. How about a hash with chicken or pork, onion, peppers, potatoes and use the gravy as a base.

      I had 3 small pouches of gravy left from the Holiday and made a stuffed chicken breast. Stuffed it with some fresh vegetables, cheese and a little bread crumbs. Used my base gravy added some white wine and used that over the baked chicken breast. It was great. Make a slow cooked cube steak and use the gravy over that and some cheese grits ... comfort food.

      Hope that helps.

      1. Pour it down your drain and you'll make your Roto Rooter guy very happy. $$$

        1. I keep old yogurt and cream cheese plastic containers around just for this purpose.

          kchurchill's idea of using it with chicken, which you can't really make a pan gravy out of, at least, not one comparable to a gravy made out of spare ribs!

          You could probably also use a few tablespoons to flavor a soup.

          1 Reply
          1. re: jaykayen

            I do the same either small containers or baggies. The soup is a great idea. Some gravies obviously have certain flavors and hard to reuse. But generic staple sauces can be used to adapt to lots of food and is a nice addition.

          2. Rice with gravy is a guilty pleasure of mine...

            1. There are very few things that gravy doesn't improve.

              Heck, if all else fails, I would suggest just dipping plain white bread in your gravy and dusting it off that way. It's the tried-and-true "vegetarian" gravy sandwich. :-)

              1. Sounds like someone needs to make a batch of kasha varnishkas to soak up that good gravy...

                1. Thanks, everyone. I may shoot for biscuits and gravy this weekend. The soup idea is good, too.

                  Here's the follow-up question (and at this point I should say, I'm relatively new to cooking meat): I put the gravy in the fridge, and it separated -- brown jelly-like stuff on the bottom; creamy stuff on the top. What do I make of this? If I'm making gravy for biscuits, what if anything do I do? And if I'm adding to soup, then what?

                  Thanks in advance -- you guys are awesome.

                  1 Reply
                  1. re: are_you_gonna_eat_that

                    The creamy stuff is the fat. You can remove some or all of it if you don't want it to be part of the next use. On its own, the fat can be used to fry other items such as eggs, potatoes, or plain meat that doesn't have much of its own fat. If you add the gravy to soup, just use it the way you would use bouillon.