INGREDIENTS:

4 Cups chicken, turkey or beef stock

4 tablespoons Wondra flour

1 tsp. Gravy Master

Salt

Pepper

Wisk 4 tablespoons of flour into 2 cups of room temperature stock or a ¼ cup water. Heat the remaining stock in the pan from the turkey or roast scraping the bottom of the pan. Then whisk the flour mixture into warm pan drippings over medium high heat. Bring to a boil. Add only a few drops of Gravy Master to darken gravy. Add salt and pepper to taste.  Pour through strainer into an insulated gravy boat/pitcher.

NOTES Serve with Roasted Chicken or BBQ/Oven Turkey Breast. At Thanksgiving I make my own Turkey Stock: In a medium size pot with neck and 4 cups of water, one onion quartered and one carrot quartered and bring it to a boil.  Cook for one hour and strain.