Heat fat or butter in a medium heavy-bottomed saucepan over medium heat and whisk in flour. Cook, whisking, until roux is nut brown, 10 minutes. Whisk in 4 cups chicken broth and marinade (if thick, add 1/2 cup broth). Serve hot.
Note: Nutritional analysis is per serving.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.