1.5 cups chicken (plus chicken or stock if necessary)
2.5 tablespoons rice flour sweet
2.5 tablespoons butter unsalted
Equipment
frying pan
whisk
pot
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 three 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.
