Ingredients:
1/2 cup butter, cut into about 8 pieces
1 tsp. coarse black pepper
1/2 cup all-purpose flour
4 cups pan drippings OR 4 cups chicken stock
Directions:
1.*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 stock until you have 4 cups.
2. *If you're not using drippings, use 4 cups of chicken or turkey stock.
3. In a large saucepan, melt 1/2 cup butter over med-low heat.
4. Sprinkle in 1 tsp. black pepper.
5. Slowly add in 1/2 cup flour, constantly whisking to combine.
6. After a few min, the flour will be well incorporated into the butter. Slowly begin to pour in drippings/stock into the pan, constantly whisking.
7. Allow the gravy to cook for several minutes, so that it can thicken up. Serve immediately, or keep on very low heat until ready to serve.
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