On Sat, 5 May 2012 21:56:58 -0500, "Polly Esther"
> wrote:

> I made Moose's stock this morning. A grand production. No cholesterol.
> No unknown/unwanted additives. Good stuff. Made me wonder if it would make
> a nice gravy with the addition of browned flour - either from a dry skillet
> or oven. Polly
>

I think it will be good to add to the browned bits that are left after
oven roasting or pan whatever it's called. I call it frying, but this
crowd thinks in terms of huge amounts of oil or grease whenever
someone says that. I wouldn't bother to brown the flour either. It
takes too much time and you don't need to use very much anyway. I
learned here that the browner the flour is, the less thickening power
it has. In any case, my gravy is always plenty brown between the fond
and a few drops of Worcestershire sauce.

--
Food is an important part of a balanced diet.