[libertarian27]

Thanks, so your opinion is that a roux would be better than a cornstarch or flour slurry at the end?

I am a ‘roux’ gal at heart but was thinking the cornstarch would be lighter for the gravy.

(I got to get to chopping and simmering *yickes* - I’ll be back - out by 4pm)

[radpolis]

The simple answer is it depends on how long you hold the gravy.

I would do a roux because it is such a large batch and the gravy will hold over time and stay good if you have leftovers.

The roux should only take a couple minutes.

Don’t dump the whole roux in at the same time. Just add until you get the thickness you want and it will not be heavy. I’d try two tablespoons per quart.

You can do a cornstarch slurry also.