Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Sunset November 2004


Credit: Lisa Romerein

Recipe Summary

MAKES: About 2 1/2 cups; 8 to 10 servings


Ingredient Checklist


Instructions Checklist
  • Skim fat from pan drippings. Measure drippings and add chicken broth, if needed, to make 2 cups liquid.

  • In a 3- to 4-quart pan over medium heat, melt butter. Add chiles and stir for 1 minute. Turn heat to medium-low and whisk in flour until well combined.

  • Whisking chile mixture constantly, slowly pour dripping mixture into pan. Whisk until gravy boils and thickens, 6 to 8 minutes. If gravy is thicker than desired, add a little more broth. Season to taste with salt and pepper. Pour into a gravy boat; serve hot.

  • Nutritional analysis per 1/4 cup.

Nutrition Facts

218 calories; calories from fat 66%; protein 1.7g; fat 16g; saturated fat 6.3g; carbohydrates 18g; fiber 0.8g; cholesterol 24mg.