Do Ahead Gravy
Source of Recipe
:::
List of Ingredients
6 T. butter (3/4 stick)
6 T. flour
4 cups chicken, beef or vegetable stock
Salt and freshly ground black pepper
Recipe
In a 4 quart pan, melt the butter over medium high heat and whisk in
the
flour. Cook, whisking, until white bubbles form on the top of the flour
mixture. Continue whisking and gradually pour in the stock. Bring the
mixture to a boil, whisking constantly. Remove the pan from the heat
and
season the gravy with salt and pepper. At this point, you can
refrigerate
the gravy, covered tightly, for up to 2 days or freeze it for 2 months.
When
you are ready to serve the gravy, defrost it, if needed and heat it up.
Pour
the drippings off your roasting pan and separate the fat from the meat
juices. Pour the meat juices into the hot gravy and whisk until smooth.
Serve at once.
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