Traditional Gravy

Remove the meat and vegetables from the roasting pan.

Pour off the drippings and sift out the fat.

If you can put your roasting pan on the stove, this is ideal. Heat it and deglaze the pan with chicken broth or stock, stirring to dissolve all the brown bits.

Whisk in the rest of the drippings (not the rest of the fat, which would make the gravy too greasy). A whisk helps avoid lumps. Whisk in more broth or stock, if needed.

You can now use an alternative thickener such as sour cream. Use the same amount of sour cream to the amount of drippings.

Bring to a boil. Cook for about 5 minutes -- longer if you want to reduce the gravy more.

The gravy will have some salt and seasonings from the meat, but you may need to adjust amounts.

Carb Count: Sour cream has about 10 grams of carbohydrate per cup.

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