Monday, May 4, 2015

Gravy for Roast Fowl

To make gravy, you need to use equal portions of fat and flour. If your roast fowl did not provide enough fat, use a little butter, too.

This recipe makes just over 1 cup of gravy.


2 T fatty drippings from your roast chicken 

in a sauce pan. Heat it and add: 

2 T flour

Whisk until blended and smooth. Stir in slowly: 

the juices from the pan plus milk or chicken broth to make 1 cup

Simmer for about 5 minutes. Season with: 

salt and pepper 

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