Makes about 2 cups

This recipe is for those times when you need chicken gravy but haven’t fried or roasted a chicken and so have no pan drippings to begin with.

3 tablespoons butter or chicken fat

3 tablespoons all-purpose flour

2 cups chicken broth or 1, 14 ½-ounce can

Put the butter and flour into a heavy skillet and over a moderate heat, stir constantly until the butter melts, the mixture becomes smooth and turns a golden brown.  Whisking all the while, slowly pour in the chicken broth and continue to whisk until all is smooth, glossy and slightly translucent.  Continue to cook over a low heat for another ten minutes, whisking occasionally to prevent a skin from forming.  If you wish your gravy to be a bit thinner, add a bit more chicken stock, whisk and cook for a few minutes longer.

To this basic gravy you may add any seasonings you wish; sautéed mushrooms, fresh herbs, giblets etc.