Claire robinson's thanksgiving gravy
- 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
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.
Read more at: http://www.foodnetwork.com/recipes/claire-robinson/roasted-turkey-breast-with-gravy-recipe2/index.html?oc=linkback