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Categories:Viewed: 45 - Published at: 9 years ago
Ingredients
- 50 g butter (2 oz)
- 5 tablespoons all-purpose flour
- drippings from turkey (max 1/4 cup) or roast, if you have it (max 1/4 cup)
- 2 cups chicken broth
- 3/4 teaspoon salt
- freshly ground pepper
- 1 dash gravy, browning
Method
- Melt butter in sauce pan until bubbly; add flour and stir well. The roux will be thick.
- Add drippings if you have any (not needed, but makes the flavour deeper).
- Add chicken broth 1/4 cup at a time and stir well in between addings. Before adding the last 1/2 cup make sure that the gravy comes up to a slight boil as it will get thicker and thicker. Add the last chicken broth.
- You may find that you need to add more/less chicken broth - it will depend on how thick you want your gravy.
- Add salt and pepper to taste - remember to add enough salt to get the full flavour of the gravy out. The 3/4 tsp is what our family likes.
