How to Thicken Gravy
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Culinary Uses

A roux, is the most widely used method for thickening a gravy, for roasted or baked chicken and turkey. As the bird is roasting make your roux. After the poultry has finished roasting, add the roux to the drippings in the roasting pan. Cook for a 3-5 minutes. Once cooked, gradually whisk in chicken broth. Bring the gravy to a simmer and continue to cook the gravy, until the desired consistency is reached. Once reached, season with salt and pepper to taste for serving.