Make-Ahead Poultry Gravy

    • 1/2 cup (1 stick) butter
    • 1 teaspoon black pepper (medium-course grind)
    • 1 teaspoon poultry seasoning (use your favorite; if you don't have a favorite, I suggest Olde Thompson Chicken Grilling Spice)
    • 1/3 cup flour
    • 4 cups chicken (or turkey) broth/stock
    1. In a small saucepan, melt butter over MEDIUM/LOW heat.
    2. Add pepper and poultry seasoning.
    3. Whisk in flour until combined. Continue to stir for one minute.
    4. Whisk in 3 cups of broth. Stirring constantly, bring to a boil. Continue to stir for one minute. If you feel that the broth is too thick, add more broth in 1/4-cup increments until gravy is desired consistency.
    5. May be served immediately or refrigerated for later use. If the gravy becomes too thick after refrigeration, add additional broth when reheating.