SC - Gravy making

[Etain1263 at aol.com]

In a message dated 00-05-14 21:51:22 EDT, you write:

<< 
 In cooking school they teach you to make a roux in a pan previously used
 to roast, sautee or broil meat, 
 Unfortunately, they also tend to be of the opinion that flour and water
 slurries are a Bad Thing, probably the last resort among starch thickeners.  
>>

Okay..I agree in theory...but if you stew the chicken instead of roasting 
it..there ARE no "pan juices" or fat to brown the flour to make a roux!  I'd 
rather have a flour and water thickened broth than use lard or oil or 
something to brown the flour and then add the broth!

Etain