Chef Dad's Turkey Gravy

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By Jennifer Thomas By Jennifer Thomas

4 Tbsp. (1/4 cup) + 1 Tbsp. salted butter
1/4 cup Wondra® flour (Wondra is in your flour/baking isle at the grocery store)
3 cups chicken stock
1/2 tsp. Kosher salt
1/4 tsp. black pepper
1/2 tsp. Kitchen Bouquet® (optional) found in the grocer's gravy section

1) Have all your ingredients pre-measured and ready to go.

2) Use a medium-sized saucepan and melt butter over medium heat. After butter is completely melted and bubbling, add the Wondra flour and reduce heat to medium low then whisk frequently for 5-6 minutes. If you are doubling up this recipe, whisk for 10-12 minutes.

3) When your mixture looks light brown, raise temperature to medium and immediately start pouring in the chicken stock. Pour stock with one hand while whisking with the other. While continuing to whisk, let it come to a simmer. Just a simmer, not a boil. This step is important to be patient. The gravy will not thicken until it simmers for a bit.

4) Now that the gravy has come to a simmer, lower heat down to medium low again then add the salt and pepper. Whisk it in for a minute to let the seasonings incorporate then give it a taste test. You can make adjustments for more spices if you like. But remember; add just a little at a time. If you prefer brown gravy vs. a yellow one, add your Kitchen Bouquet now.

5) The final step is to add your last tablespoon of butter for a little richer flavor and a shiny gleam. If the dinner is not ready to serve yet, simply remove from the heat and cover the pan.

Cook's Note: If you're adding mushrooms or giblets, dice and sauté them in a little butter, salt and pepper before adding to your gravy.

This recipe should make enough gravy for at least 8 to 10 people.