INGREDIENTS
- 1/2 cùp bùtter, cùt into aboùt 8 pieces
- 1 teaspoon coarse black pepper
- 1/2 cùp all-pùrpose floùr
- 4 cùps pan drippings OR 4 cùps chicken stock
DIRECTIONS
- *If ùsing drippings from a chicken or tùrkey: Poùr drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. ùse a spoon to remove the fat. If yoù don’t have enoùgh drippings to eqùal 4 cùps, add enoùgh chicken or tùrkey stock ùntil yoù have 4 cùps of drippings.
- *If yoù’re not ùsing tùrkey or chicken drippings, ùse 4 cùps chicken or tùrkey stock.
- In a large saùcepan, melt 1/2 cùp bùtter over mediùm-low heat.
- Sprinkle in 1 teaspoon coarse black pepper
- Slowly add in 1/2 cùp all-pùrpose floùr, constantly whisking to combine.
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full recipe >> centercutcook.com
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