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Yield
Makes about 4 cups; 16 servings

How to Make It

Step 1

Heat fat or butter in a medium heavy-bottomed saucepan over medium heat and whisk in flour. Cook, whisking, until roux is nut brown, 10 minutes. Whisk in 4 cups chicken broth and marinade (if thick, add 1/2 cup broth). Serve hot.

Step 2

Note: Nutritional analysis is per serving.

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