Roast Fowl Gravy

Oxmoor House
about 2 cups


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1/4 cup pan drippings from 1 roasted turkey or chicken
1/4 cup all-purpose flour
2 cups boiling water
1/2 teaspoon salt
1/4 teaspoon pepper


Skim fat from pan drippings, being careful not to lose any of the brown sediment. Discard fat; leave 1/4 cup pan drippings.

Pour pan drippings into a saucepan. Add flour, stirring until smooth. Cook over low heat 2 minutes, stirring constantly. Add water; cook over medium-high heat 1 minute, stirring constantly, until thickened and bubbly. Stir in salt and pepper.

Created date

February 2010