Lisa Romerein
YieldsMAKES: About 2 1/2 cups; 8 to 10 servings

How to Make It

Step 1
1

Skim fat from pan drippings. Measure drippings and add chicken broth, if needed, to make 2 cups liquid.

Step 2
2

In a 3- to 4-quart pan over medium heat, melt butter. Add chiles and stir for 1 minute. Turn heat to medium-low and whisk in flour until well combined.

Step 3
3

Whisking chile mixture constantly, slowly pour dripping mixture into pan. Whisk until gravy boils and thickens, 6 to 8 minutes. If gravy is thicker than desired, add a little more broth. Season to taste with salt and pepper. Pour into a gravy boat; serve hot.

Step 4
4

Nutritional analysis per 1/4 cup.

Ingredients

  About 1 cup fat-skimmed chicken broth (if needed)
 1/4 cup (1/8 lb.) butter
 3 fresh poblano chiles (8 oz. total), roasted, peeled, seeded, and chopped
 3 tablespoons all-purpose flour
  Salt and fresh-ground pepper

Directions

Step 1
1

Skim fat from pan drippings. Measure drippings and add chicken broth, if needed, to make 2 cups liquid.

Step 2
2

In a 3- to 4-quart pan over medium heat, melt butter. Add chiles and stir for 1 minute. Turn heat to medium-low and whisk in flour until well combined.

Step 3
3

Whisking chile mixture constantly, slowly pour dripping mixture into pan. Whisk until gravy boils and thickens, 6 to 8 minutes. If gravy is thicker than desired, add a little more broth. Season to taste with salt and pepper. Pour into a gravy boat; serve hot.

Step 4
4

Nutritional analysis per 1/4 cup.

Roasted Poblano Gravy