Gravy Recipe
Notes:
1 added chicken broth to the bottom of the roasting pan to have more juice for gravy.
I boiled the neck in water with seasoning to have more juice for the gravy
I added a can of turkey gravy to help thicken the gravy
1. Melt the butter or fat in a medium saucepan over low heat. Remove from heat.
2. Whisk flour into fat.
3. Whisk in 1/2 cup drippings until smooth. Whisk in another half cup. Repeat until all drippings are used.
4. Bring to a boil over medium high heat. Reduce heat to low and simmer 1 minute. Taste and add salt, pepper and seasonings.
5. Strain through a fine mesh sieve. Serve warm.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 621 | ||
Calories from Fat: 466 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.8g | 69 % | |
Saturated Fat 32.8g | 164 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 137.3mg | 42 % | |
Sodium 367.7mg | 13 % | |
Potassium 16.2mg | 0 % | |
Total Carbohydrate 42.2g | 12 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 42.2g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 621
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