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Pour pan drippings into a heat-resistant measuring cup along with any browned bits scraped from roasting pan. Skim fat.
Reserve 1/4 cup fat and place in a saucepan. Whisk in flour until smooth.
Add enough broth or water to reserved pan drippings to equal 2 cups. Add all at once to flour mixture. Cook and stir over medium-high heat until mixture comes to a boil; cook and stir 2 minutes longer.
Place butter on a square of parchment paper, mounding butter into a rough log shape.
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You can't go wrong with a dip container that's both attractive and edible! First cut a thick…
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