I made this 2 times already this week. First with leftover chicken from a roast, I used chicken broth instead of drippings & cut the recipe in half. We all loved it & honestly I was never a gravy fan. Today I roasted a 4lb. pork shoulder. I coated the roast with a can of cream of mushroom soup. When cooking was complete the juices measured 2 cups, then Iadded 2 cups of water. I took the advise & cooked the roux for the 12 minutes. OMG, I normally would have eaten the pork plain, it was juicy & so tasty but I ate each bite dipped in Chef John's gravy! Yummy
Was this review helpful?
3 users found this review helpful
I made this 2 times already this week. First with leftover chicken from a roast, I used...