Ingredients

makes 1 1/2 cups

　　Juices and browned bits from roasting pan (preceding recipe)

　　1 can (14.5 ounces) low-sodium chicken broth

　　1 tablespoon all-purpose flour

　　3 tablespoons water

　　1/2 teaspoon balsamic vinegar

　　

Step 1

Pour off excess fat from roasting pan (leaving behind dark liquid and browned bits). Add broth to pan; cook over medium-high heat, scraping up browned bits with a wooden spoon, until liquid is reduced by half, 5 to 7 minutes.

　　

Step 2

In a small bowl, whisk together flour and the water. Reduce heat to medium; whisk flour mixture and vinegar into pan until gravy is completely smooth and has thickened, 1 to 3 minutes.

　　Everyday Food: Light