Ingredients:
1/2 c. butter, cut into about 8 pieces
1 tsp. coarse black pepper
1/2 c. all-purpose flour
4 c. pan drippings or 4 c. chicken stock
Directions:
If using drippings from a chicken or turkey: pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat. If you don't have enough drippings to equal 4 cups, add enough chicken or turkey stop until you have 4 cups of drippings.
If you are not using turkey or chicken drippings, use 4 cups of chicken or turkey stock.
In a large saucepan, melt 1/2 c. butter over medium-low heat.
Sprinkle in 1 tsp. coarse black pepper. Slowly add in 1/2 c. all-purpose flour, constantly whisking to combine. After a few minutes, the flour will be well incorporated into the butter. Slowly begin to pour in drippings and/or chicken broth into pan, constantly whisking.
Allow the gravy to cook for several minutes, so that it can thicken up. Serve immediately, or keep on a very low heat until you are ready to serve.
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