@CountScrofula see I'm usually starting with deglazing and adding pre-made chicken stock. Usually the turkey my MIL buys doesn't leave me enough fat so I use butter, and since I'm a glutton I'll just use a whole stick. My biggest issue is exactly how much flour I should start with and how long to cook it in the butter and fat. I'm usually throwing in a cup and kinda pushing the flour paste around the pan for few minutes before adding the stock.
My mom always bought store bought gravy, my MIL was the one who taught me the little I do know.
@Starcrossed You want one tablespoon butter and one tablespoon flour per cup of gravy! An average carton of chicken stock will be two cups so that comes out to about there.
Also get some better than bouillon. It's higher quality than a carton of chicken stock and is an excellent flavour booster. This stuff:
@CountScrofula i use that in my chili [the beef kind] ... I may actually have some Chicken better than boullion in my fridge from a recipe this summer come to think of it...
