Serves: 6
Total Calories: 78

1/2 - 1 1/2 cup chicken broth or beef stock (preferably homemade), or low-sodium chicken or beef broth
1 tablespoon canola oil
2 tablespoons all-purpose flour
1 teaspoon fresh herbs (try thyme, marjoram, or sage) or 1/2 tsp dried
ground black pepper, to taste

1. When the roasted meat/poultry is cooked, transfer it to a plate and keep warm. Pour off as much fat from the roasting pan as possible. Pour any pan juices that have accumulated into a fat separator when the fat settles, pour it off and discard. Add enough stock or broth to the juices in the separator to make 1 1/2 cups.

2. Place the roasting pan on a burner over medium heat add the broth mixture and cook, scraping up browned bits from the bottom of the pan, until the liquid is reduced to 1 cup. Remove from the heat and set aside.

3. In a medium saucepan, heat the oil. Add the flour, 1 Tbsp at a time, whisking constantly, until a smooth paste forms. It will get very thick, then loosen again keep whisking until the mixture turns the color of light wood, about 1 1/2 minutes. Remove from the heat.

4. Very slowly, add the broth mixture, whisking constantly to prevent lumps. (If, despite your efforts, some lumps form, don’t worry--just pour the sauce through a strainer.) Return to the heat and cook, whisking constantly, until the mixture bubbles and thickens, about 2 minutes. Season with herbs and pepper to taste.

EXCHANGES
1/2 Fat

NUTRITION FACTS
Calories 34
Calories from Fat 21
Total Fat 2g
Saturated Fat 0g
Cholesterol 0mg
Sodium 80mg
Carbohydrate 2g
Dietary Fiber 0g
Sugars 0g
Protein 1g

Nutritional Facts:

Serves: 6
Total Calories: 78
Calories from Fat: 23

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