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

Gallery

Credit: Lisa Romerein

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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; sodium 0mg; cholesterol 24mg.
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