This low-fat version of chicken gravy is sure to please. Try it over baked, or boiled chicken, or turkey.
1 Tablespoon drippings from chicken or turkey
1/4 cup finely chopped onion and celerey
1/4 teaspoon salt
2 Tablespoons
all-purpose flour
2 cup chicken stock or broth
1/4 cup skim milk
1/8 teaspoon black pepper
1 bay leaf
In a medium-size pan, heat the drippings over medium heat. Add the onion and celery and cook for 5 minutes or until they are soft. Turn the heat down, stir in the flour and cook, for 3 minutes more or it’s golden and bubbling.
Stir in the chicken stock and bay leaf, bring the mixture to a boil, then lower the ehat and simmer. Stir occasionally, for 10 minutes.
Add the milk, salt, and pepper and simmer for about 2 minutes or untiil heated through. Remove and discard the bay leaf.
Makes 2 2/3 cups.
Calories.In 1/3 cup…..34…..Fat…..2 g……Carbs…..2 g……Sodium…..107 mg……Fiber…..0 g.