pan drippings (left in pan from a roast or brisket or turkey)
1/2 c flour
ready to use chicken or beef broth (I like beef broth with beef and chicken broth for turkey)
Instructions
Remove meat from pan and pour drippings into a 4 cup measuring cup and
skim off 1/2 cup of the fat that rises to the top. Pour the 1/2 cup fat
into a saucepan and whisk in 1/2 cup flour. Cook over medium heat until
bubbly, stirring constantly.
Skim off and discard any additional fat from the drippings in the
measuring cup and add enough ready to use chicken or beef broth to make
4 cups total.
Pour the drippings mixture into the saucepan and continue cooking until
it boils and thickens, stirring constantly.
Originally Submitted
3/2/2011
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