Chicken Or Turkey Gravy

Jan 072013
 

Ingredients

PEPPER,BLACK,GROUND
<1/16th oz
1/8 tsp

Ingredient Weight Measure Issue
SHORTENING 10-7/8 oz 1-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 13-1/4 oz 3 cup
CHICKEN BROTH 1 gal 2-1/4 qts

Method

1 Combine melted shortening or salad oil and sifted general purpose flour. Blend together until smooth and cook at low heat for 2
minutes.
2 Prepare broth according to directions. Add broth to roux, stirring constantly. Bring to a boil; reduce heat and simmer 10 minutes or
until thickened, stirring constantly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
3 Add pepper. Stir to blend. CCP: Hold at 140 F. or higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
47 cal 3 g 1 g 3 g 0 mg 414 mg 6 mg

Portion

1/4 Cup

Yield

100