Prep Time::5 mins
Cook Time::10 mins
Total Time::15 mins
Servings::8
Yield::2 cups
Ingredients
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pan drippings from roasted chicken or 1/4 cup butter
1/4 cup all purpose flour
2 cups chicken stock or broth
salt and freshly ground black pepper to taste
Directions
Gather all ingredients.
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Pour pan drippings into a large measuring cup. Scrap the browned bits into a 2 cup measure.
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Skim and reserve fat from drippings.
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Pour 1/4 cup of the fat into a medium saucepan. If you don’t have 1/4 cup fat, add enough butter to equal 1/4 cup. Set over medium heat.
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Whisk in flour. Continue cooking for 1 to 2 minutes, whisking constantly.
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Add stock or broth to the remaining drippings in the measuring cup to equal 2 cups.
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Slowly whisk in stock mixture until fully incorporated.
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Cook, stirring frequently, over medium heat until thickened and bubbly, Cook and stir 1 minute more. Season to taste with salt and pepper.
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