Robert Lee wrote:
> What else can I use to darken a too pale fricasee?
>
> Robert

Why would you want brown gravy with poultry, blech.

You can dry toast a few spoonfuls of flour in a heavy pan over med-lo
heat while stirring for about 20 minutes, then add to your dish a bit
at a time until the desired color is reached- thin with stock/beer if
desired. Or add instant color the easy way, may even improve flavor:
paprika/tumeric- saffron if you feel flush. Hey, a bright hue is
nicer with poultry than pale pablum grey.