Gravy for Poultry

Preparation Method

1. Remove the chicken or turkey to a large baking pan.
2. Pour all drippings (both fat and juices) into 4-cup glass measuring cup and allow to separate.
3. Skim off fat with spoon and return 4 tablespoons into roasting pan.
4. Add enough water or chicken broth to remaining juices to equal 3 cups.
5. Heat roasting pan on Wolf cooktop over medium-low heat.
6. Add flour to the fat in the pan. Stir with whisk for 1 minute to break-up lumps.
7. Add juices/broth to pan and whisk vigorously.
8. Add cream. Increase heat to high. Bring to boil and simmer for 3 to 5 minutes.
9. Adjust seasoning and pass through fine sieve, if desired.