Make Ahead Gravy
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 and stirring until the gravy is thickened. Bring the gravy to a boil. Remove from the heat and season with salt and pepper. Cool. This can be refrigerated up to 4 days ahead of time or Frozen in Containers and reheated.
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.