Brown Gravy 400pp@1/4cup

Directions

1. Sprinkle flour evenly over drippings and shortening in bottom of pan. Scrape and use brown particles remaining in pan.
2. Cook at low heat on top of range in a steam-jacketed kettle or in 375 F. oven for 30 minutes until flour is a rich brown color. Stir frequently to avoid over-browning.
3. Add stock to roux, stirring constantly. Bring to a boil; reduce heat; simmer 10 minutes or until thickened, stirring constantly.
4. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
5. Add pepper. Stir to blend.
6. CCP: Hold at 140 F. or higher for service