Roasted Poblano Gravy

Ingredients

• 0.1 lb butter 
• 1 cup fat-skimmed chicken broth (if needed)
• 3 tablespoons flour all-purpose
• 10 servings salt and fresh-ground pepper 
• 3  poblano chiles fresh peeled seeded chopped (8 oz. total)
• 10 servings pan drippings from guajillo-tamarind turkey 

Equipment

• frying pan
• whisk
• gravy boat

Directions

1. Skim fat from pan drippings. Measure drippings and add chicken broth, if needed, to make 2 cups liquid.
2. In a 3- to 4-quart pan over medium heat, melt butter.
3. Add chiles and stir for 1 minute. Turn heat to medium-low and whisk in flour until well combined.
4. Whisking chile mixture constantly, slowly pour dripping mixture into pan.
5. Whisk until gravy boils and thickens, 6 to 8 minutes. If gravy is thicker than desired, add a little more broth. Season to taste with salt and pepper.
6. Pour into a gravy boat; serve hot.