|Hot meat juices/Stock water / milk||2 Cup (32 tbs)|
Pour off fat and juices that remain after cooking chicken; leave all brown residue in pan.
Measure fat back into pan, and stir in flour.
Cook over low heat, stirring constantly, until mixture bubbles; continue cooking to brown flour-fat mixture as desired.
Pour in hot liquid, and cook, stirring constantly, and scraping bottom and sides of the pan to blend brown particles into gravy.
Simmer about 5 minutes till uniformly thickened; season, and serve very hot.
Chopped, cooked giblets may be added to gravy.
Makes 1 pint
Serving size: Complete recipe
Calories 606 Calories from Fat 433
% Daily Value*
Total Fat 45 g69.8%
Saturated Fat 13.5 g67.4%
Trans Fat 0 g
Cholesterol 38.3 mg12.8%
Sodium 2308.1 mg96.2%
Total Carbohydrates 37 g12.3%
Dietary Fiber 1.2 g5%
Sugars 2.6 g
Protein 7 g14.2%
Vitamin A Vitamin C
Calcium 0.7% Iron 11.6%
*Based on a 2000 Calorie diet