Recipe Detail Page

1. Pour off all the drippings from the roasting pan. Add 2 tbsp (30 mL) fat back to the pan and heat over medium-high heat, scraping up any little bits on the base of the pan. Add 2 tbsp (30 mL) flour and cook until golden, about 1 minute. The roux should have the consistency of pancake batter. While whisking to remove any lumps, drizzle in 2 cups (500 mL) chicken stock and cook until thickened, about 5 to 6 minutes. If not thick enough, continue to reduce. If too thick, add more stock. Season with salt and pepper.

Makes 1 cup (250 mL)