1 tablespoon vegetable oil
5 tablespoons all-purpose flour
1 can Campbell’s chicken broth (plus 1 can of water)*
1/4 teaspoon salt
1/8 teaspoon MSG or Accent Flavor Enhancer
1/8 teaspoon ground black pepper
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First make a roux by combining the oil with 1 1/2 tablespoons of flour in a medium saucepan over low heat. Heat the mixture for 20-30 minutes, stirring often, until it is a dark chocolate color.
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Remove the roux from the heat, add the remaining ingredients to the saucepan and stir.
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Put the saucepan back over the heat, turn it up to medium and bring the gravy to a boil.
Reduce heat and simmer for 15 minutes, or until thick.
Makes about 3 cups.
*If Campbell’s is unavailable use 2 1/2 cups of any chicken stock.