Pan drippings from roasted poultry
1/4 cup all-purpose flour
Salt and black pepper
Pour 1/4 cup of the fat* into a medium saucepan (discard remaining fat). Stir in flour. Add enough broth to remaining drippings in the measuring cup to equal 2 cups. Add broth mixture all at once to flour mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper.
Makes 2 cups.
If there is no fat, use 1/4 cup melted butter.
Per Serving: cal. (kcal) 77, Fat, total (g) 6, chol. (mg) 16, sat. fat (g) 4, carb. (g) 3, Monosaturated fat (g) 2, pro. (g) 2, vit. A (IU) 243, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Folate (µg) 4, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 256, Potassium (mg) 58, iron (mg) 0, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet