Gravy for Roast Poultry
From Observatory
1111
- Ingredients
- Roast Poultry (chicken, duck, goose, or turkey)
- Liquid from roasting-pan
- 3 tablespoons flour
- 1 cup hot water
- Salt
- Utensils
- Roasting-pan or saucepan
- Measuring cup
- Directions
- After the bird from the Roast Poultry recipe has been removed from the roasting-pan to a hot platter for serving, pour the liquid from the roasting-pan into a measuring-cup.
- Mix 3 tablespoons of flour with this liquid, stirring and rubbing out every lump.
- If the cup is not quite full, add enough warm water to fill it; then pour the contents of the cup back into the roasting-pan, or into a saucepan, and set this over the fire, stirring constantly until the gravy thickens and boils.
- Then add 1 cup of boiling water, and stir until the gravy is smooth and thoroughly blended.
- Season with salt.
- If desired, the giblets (heart, liver, and gizzard) may be parboiled slowly for twenty minutes, chopped finely, and added to the gravy.
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