Ingredients:

  • 2.25 qt. turkey/chicken broth
  • 1/2 tsp. poultry seasoning
  • 1/2 tsp. fresh rosemary
  • 1/4 tsp. fresh rosemary
  • 1/4 tsp. white pepper

Yield: .5 gallon

Method:

  1. Heat up chicken/turkey stock and add poultry seasoning, fresh rosemary and white pepper.
  2. Melt butter, then add all-purpose flour over low heat and whisk to create a roux.
  3. Add roux to stock until slightly thick.
  4. Strain gravy through a strainer.