Ingredients
-
50
-
5
-
-
2
-
3/4
-
-
1
-
-
-
-
-
-
-
-
Directions
Old Fashioned Gravy, This is the real thing! I am from the land of meat, potatoes and gravy (Denmark) and my mom used to make this ALL THE TIME So much so that when I was a teenager I swore that I would NEVER make this EVER Now – of course – I truly cherish it on special occasions like Thanksgiving and Christmas The food in Denmark has since my childhood lightened up quite a bit and much more varied now , Very nice gravy used drippings from some oven fried chicken and it turned out very flavorful Thanks Deantini for a nice keeper Made for What’s on the Menu tag
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Steps
|
1
Done
|
Melt Butter in Sauce Pan Until Bubbly; Add Flour and Stir Well. the Roux Will Be Thick. |
|
2
Done
|
Add Drippings If You Have Any (not Needed, but Makes the Flavour Deeper). |
|
3
Done
|
Add Chicken Broth 1/4 Cup at a Time and Stir Well in Between Addings. Before Adding the Last 1/2 Cup Make Sure That the Gravy Comes Up to a Slight Boil as It Will Get Thicker and Thicker. Add the Last Chicken Broth. |
|
4
Done
|
You May Find That You Need to Add More/Less Chicken Broth - It Will Depend on How Thick You Want Your Gravy. |
|
5
Done
|
Add Salt and Pepper to Taste - Remember to Add Enough Salt to Get the Full Flavour of the Gravy Out. the 3/4 Tsp Is What Our Family Likes. |
