3 Tbs. flour
3 Tbs. butter or margarine
2 cups chicken broth, or turkey stock
In a medium saucepan, melt the butter & whisk in the flour. Cook over medium high heat until the flour is fully incorporated with no lumps, Gradually add the broth, whisking constantly
Refrigerate 3 to 4 days ahead. Thanksgiving Day: Heat the gravy, and when the turkey is done, pour off all the drippings into a jar, or fat separator. Skim or spoon off all the fat and add the drippings to the gravy.
Makes 2 cups.
How to Avoid Lumpy Gravy?
Continue to cook the flour and butter for 2-3 minutes AFTER the bubbles appear, continually whisking.