1 stick of butter & 1/2 c all purpose flour did not thicken the gravy. I had to double that.
Other modifications: using chicken stock instead of water; adding fresh sprigs of Rosemary, thyme, oregano during the simmering phase; straining the meat, veggies, herbs BEFORE adding the roux (surely it has to strain better before it is thickened).
1 stick of butter & 1/2 c all purpose flour did not thicken the gravy. I had to double that.
Other modifications: using chicken stock instead of water; adding fresh sprigs of Rosemary, thyme, oregano during the simmering phase; straining the meat, veggies, herbs BEFORE adding the roux (surely it has to strain better before it is thickened).