Nif'S Easy Homestyle Gravy

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   ["While the bird is roasting, put butter and flour in small saucepan and set on stove. It will likely melt on its own from the heat of the oven but if not, put on low for last few minutes of cooking bird until butter melts. Stir ocassionally to create a paste, called a ""roux"".", "Pour drippings/stock in large saucepan on stove. Be sure to tip the bird for more liquid and scrape little bits of solids off bottom of roasting pan. Give liquid a good whisk to break up solids.", "Bring liquids to a simmer (don't boil!) and slowly add the roux, whisking constantly. Only add a bit at a time and stop when the mixture thickens to desired consistency. It should at least coat the back of a spoon. I tend to add full amount.", "Stir in seasoning salt and pepper. If you choose to add wine, slowly add it in until it tastes good to you!", "Let gravy simmer and reduce while you carve up your bird. I wouldn't simmer more than 15-20 minutes.", "NOTE - Please be sure to taste your gravy. Add salt, pepper, wine or whatever you think it needs. Add slowly and taste often!"]

* Per serving · 4 servings · Values may vary.

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