2 1/2 cups homemade or store-bought low-sodium chicken or turkey stock or skimmed pan drippings
Kosher salt and freshly ground black pepper
Directions
In a small pot, melt the butter over medium-high heat. Add the sweet rice flour and whisk until a paste forms. Continue whisking until paste turns light beige, about 3 minutes. In a slow and steady stream, whisk in the pan juices and stock. Continue to whisk until gravy has thickened and begins to bubble. If the gravy is too thick, add more stock. Serve.
