"About this time last year, I received several requests for how to make a good, foolproof homemade gravy to enjoy with all your holiday Turkey, dressing and mashed 'taters, 8-)
Here's how I've always made my gravy. It's so easy, and foolproof. For larger quantity, simple double the ingredients. Especially good when you don't have pan juices to start with.
(When you want beef gravy, just substitute beef broth/bouillion.) "Kitchen Bouquet" is sold in all grocery stores; look for it in the aisle that has bottled steak sauce, etc."
BJ's Homemade Gravy
1 stick margarine
1/2 c all-purpose flour
4-6 c hot chicken broth or stock
"Kitchen Bouquet" liquid seasoning
1/2 tsp onion powder
salt and black pepper to taste
In a large 3-qt saucepan, melt the margarine over medium-high heat. Then add the flour all at once; stir continually with a wire whisk until the roux (paste) forms and cook about 3 minutes.
Continue whisking and add the hot chicken broth 1 cup at a time until you have the nice gravy texture you like. Reduce heat to medium-low.
Continue whisking until there are no traces of lumps and the gravy is an even consistency. Stir in about 1 tsp of the Kitchen Bouquet (this is to add flavor and nice golden brown color); add a few drops more if needed. Stir in the onion powder; taste and adjust seasoning with the salt and pepper.
If desired, defat the juices from roasting your turkey; add the juices to the gravy for additional flavor.
You can make beef gravy in this same manner by substituting beef stock or beef bouillion. All the other ingredients remain the same.