Recipe information
Yield
makes 1 1/2 cups
Ingredients
Juices and browned bits from roasting pan (preceding recipe)
1 can (14.5 ounces) low-sodium chicken broth
1 tablespoon all-purpose flour
3 tablespoons water
1/2 teaspoon balsamic vinegar
Preparation
Step 1
Pour off excess fat from roasting pan (leaving behind dark liquid and browned bits). Add broth to pan; cook over medium-high heat, scraping up browned bits with a wooden spoon, until liquid is reduced by half, 5 to 7 minutes.
Step 2
In a small bowl, whisk together flour and the water. Reduce heat to medium; whisk flour mixture and vinegar into pan until gravy is completely smooth and has thickened, 1 to 3 minutes.
