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| RECIPE FOR PAN GRAVY FOR ROAST POULTRY |
Title: Pan Gravy For Roast Poultry
Category: Sauces Information
Serves: 1
Ingredients:
Instructions:
Remove cooked poultry from pan and keep warm.
Drain off all but 4 tablespoons fat.
Add 4 tablespoons flour and cook until brown.
Add 2 cups hot chicken stock in which giblets, neck, and tip of wings have been cooked.
Cook 5 minutes, stirring in the brown bits that cling to the pan.
Season with salt and pepper.
Chop the cooked giblets and add if desired.
Serve hot alongside carved meat.
1 PIERCE, Charles, ed.
THe New Settlement Cookbook Simon & Schuster New York MM Format by John Hartman Indianapolis, IN
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