SHERRIED PAN GRAVY
April 28th, 2008
2 tablespoons reserved pan drippings
2 tablespoons flour
2 cups chicken broth or water
4 tablespoons dry sherry
Place roasting pan over medium heat; add flour to reserved clear pan drippings and cook 2 minutes, stirring and scraping the bottom to incorporate any browned bits. Stir in enough combined degreased pan juices, chicken broth and sherry to make 2 cups; simmer, stirring constantly, 2 minutes longer. Strain gravy into sauceboat.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
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