Perfect Gravy Without the Bird

• Canned Goods

  • 2 cups Swanson chicken stock or broth

• Baking & Spices

  • 4 tbsp Flour
  • 1 Salt and fresh cracked black pepper

• Dairy

  • 4 tbsp Butter, unsalted

Found on theviewfromgreatisland.com

Description

Directions

• Set oven to 400F
• To make the browned flour: put the flour in a shallow pan or skillet, I used my 10 cast iron skillet. Put the skillet in the oven and toast the flour for about 40-50 minutes, stirring every 5-7 minutes or so, until the flour turns a nutty brown. You can put it in a jar after its cooled and it will keep for a couple of months in the cupboard.
• To make the gravy, melt the butter over medium heat in a heavy skillet or pan, and add the browned flour to it, stirring until combined. Continue stirring for a minute and then slowly add the Swanson broth to the pan, stirring or whisking as you go.
• Bring the gravy to a simmer, stirring constantly. Taste and add salt and fresh cracked black pepper to taste.
• If you would like your gravy even thicker, you can whisk in some Wondra flour.