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.
OK, you’ve talked me into a roux - for the holding power.
I want to pre-make this and bring to the function and keep hot. I got to get out of here at 4pm and the dinner is @6:30.
Do you think the roux will hold up better?
Would it be OK to ‘roux-it-up’ 2 hours before - then re-heat?
I figure I could add roux or loosen it up with stock right before it goes out - decent plan or no?
Thanks again, never thought I’d be making gravy for 70-lol