Rich, brown gray is a perfect complement to mashed potatoes and Thanksgiving dinner.
| 3/4 |
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cup water |
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Chicken broth or water |
| 1/4 |
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cup all-purpose flour |
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Salt |
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Cracked pepper |
Deglaze pan by stirring 1/4 cup water into pan with drippings. Cook over medium-high heat, stirring and scraping pan (2 to 3 minutes).
Strain pan juices into 4-cup measure; remove excess fat, reserving 3 tablespoons fat. Add enough chicken broth or water to equal 3 cups liquid; set aside.
Combine 3 cups pan juice mixture and 3 tablespoons reserved fat in 3-quart saucepan; cook over medium heat until mixture comes to a full boil (3 to 5 minutes).
Meanwhile, combine remaining 1/2 cup water and flour in jar with tight-fitting lid; shake well to mix. Slowly stir into hot pan juice mixture. Continue cooking, stirring constantly, until mixture comes to a full boil; boil 1 minute. Season to taste with salt and cracked pepper.
