Ingredients
- Pan full of beautiful pan drippings or “fond”
- 2 tbl flour
- Reserved fat/butter from pan
- about 2 cups of cold stock or other flavorful liquid
- salt and pepper to taste
Instructions
Step 1
The procedure is basic. Remove the bird. Pour off the excess fat (mostly the butter we used under the skin) into a small bowl. Add some flour to the pan and mix with the fond.
Step 2
Add just enough of the reserve fat to form a somewhat dry crumbly roux, and toast on low heat for 5 minutes.
Step 3
Add cold stock, or any other liquid, and cook for about ten minutes to finish.
