Large Frying Pan
1-cup chicken broth (I use Better then Bullion when I don’t have homemade)
I usually start by added the butter to a pan I have already cooked the chicken in. Then I add the four. I find by cooking the flour in the butter you do not get a flour taste in your gravy. The flour cooked in butter is called a rue. It’s French. Most sauces are French. Now you slowly add your liquid (chicken stock) while whisking it into the butter and flour (rue). As soon as the gravy or “sauce” come to a simmer, the sauce is done. Season to taste with salt and pepper. Most of time when using any store brought chicken stock you don’t need to add any salt. Its already in there.
Enjoy life, stay healthy, and have a great weekend!
The Drunken Chef (Russ)