Balsamic Gravy

• 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

1. Pour off excess fat from roasting pan (leaving behind dark liquid and browned bits).
2. 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.
3. In a small bowl, whisk together flour and the water.
4. Reduce heat to medium; whisk flour mixture and vinegar into pan until gravy is completely smooth and has thickened, 1 to 3 minutes.

roasting pan, chicken broth, flour, water, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/balsamic-gravy-387543 (may not work)