This is a cheat.  It works out well and saves post bird exiting the oven stress. Can make ahead


Ingredients

  • 1 stick butter
  • 1/2 finely diced onion
  • 1/2 cup wondra flour
  • 4 cups chicken stock
  • s&p

Directions

  1. Melt butter, sweat onion
  2. Sprinkle in flour
  3. Cook roux until golden on low heat
  4. Whisk in stock gradually
  5. At bird time, adorn with pan drippings
Advertisements