Ingredients: 1/2 cup butter, cut into about 8 pieces 1 teaspoon coarse black pepper 1/2 cup all-purpose flour 4 cups pan drippings OR 4 cups chicken stock 1/2 teaspoon onion powder etc.
Instructions:
Step 1. If using drippings from a chicken or turkey: Pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat. If you don’t have enough drippings to equal 4 cups, add enough chicken or turkey stock until you have 4 cups of drippings.
And now, If you’re not using turkey or chicken drippings, use 4 cups chicken or turkey stock.
Next step is, In a large saucepan, melt 1/2 cup butter over medium-low heat.
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