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Claire robinson's thanksgiving gravy


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  • 2 tablespoons butter
  • Kosher salt and freshly cracked black pepper
  • 2 shallots, peeled and sliced
  • 2 cups good quality low-sodium chicken stock
  • 2 tablespoons unbleached all-purpose flour



Step 1

Strain pan drippings into a small pot over low heat and bring to a simmer. In a small bowl mash together the remaining 2 tablespoons butter and flour with a fork, until a paste forms. Whisk into the simmering stock, season with salt and pepper, to taste, and cook until thickened.

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