Juices from the
roasting pan
Chicken stock, approximately 3 cups
6 tablespoons butter
2 tablespoons finely chopped onion
6 tablespoons flour (sauce and gravy flour (Wondra®) is
preferred, but regular flour can be used.)
Salt, to taste
Optional: minced herbs such as parsley, thyme, and sage, sauteed
mushrooms, or white wine (1/4 cup)
Pour the pan
juices, including any browned bits, into a large measuring
cup. Add enough chicken stock to make 4 cups. Over medium
heat, melt the butter in a 2 qt. saucepan, add the onions
and cook until the onions are translucent. Add the flour,
and whisk together until smooth. Gradually add the chicken
stock mixture while whisking, until well incorporated. Continue
stirring and cooking until the gravy comes to a boil and
thickens, about 10-15 minutes. Add salt and any optional
ingredients, if desired. Keep warm over low heat until serving
time, stirring occasionally.
Makes 4 cups
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