Ingredients
4 cups Chicken stock
2 tablespoons Herb butter (from turkey recipe)
1/4 cup Flour
Preparation
When turkey is done - strain turkey pan juices into fat separator
Straddle pan over 2 burners on medium heat. Add a cup of stock and stir until all bits are loosened and mixed (approx 1 minute).
Measure 1/4 cup of fat from separator (if not enough - add melted butter to make 1/4 cup). Add flour to small bowl and whisk in fat /melted butter until combined and no lumps to form a roux.
Add roux to saucepan and heat/whisk over medium heat. While still whisking, slowly pour in 3 cups of stock and pan juices still left in separator. Strain liquid from roasting pan into separator and add to saucepan. Add the herb butter. While whisking - bring to bowl. Lower to medium/low heat and continue to whisk until thickened. Add salt and pepper to taste.
