Pour drippings into a measuring cup. Skim off fat (the oily liquid that rises to the top) – reserving ¼ cup. Set the remaining drippings aside.

In a medium saucepan, combine reserved fat and ¼ cup flour. Stir until very smooth.

Add water or broth to reserved drippings to make 2 cups.

Pour into pan. Cook over medium heat, stirring constantly until smooth, thickened, and bubbly. About 2 minutes.

Makes 2 cups – 8 servings.

To double, reserve ½ cup of the fat. Use ½ cup flour. Use chicken broth to bring your liquid up to 4 cups. Prepare as above.



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