4 Tbsp. pan drippings and/or butter
6 Tbsp. flour brown rice flour
2 cups turkey or chicken stock
1 Melt fat or over medium high heat in a sauce pan. Add flour all at once whisking vigorously. When mixture starts to bubble, reduce heat to low and reduce whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
2 Add 2 cups turkey or chicken stock to the roux in the pan. Whisk until smooth. Bring to a boil and simmer 2 minutes. Serve immediately.
3 To thicken a hot liquid, allow roux to cool to room temperature add to hot liquid.
4 Store roux in a jar. Refrigerate up to a month. Simply break off pieces and use as needed.
Yield: 1/3 cup roux, 2 cups gravy
You can make this gravy! It is buttery, rich and delicious.
Take it One Prep at a Time,