Comments: Chef Rick is one of America's leading barbecue experts and host of a new PBS series, "Barbecue America."

4	Tbl.	butter
1/2	cup	minced onion
1/3	cup	minced celery
1/3	cup	minced green pepper
2	cloves	garlic, minced
1/2	cup	flour
2 (15 oz)	cans	low sodium chicken broth or 1 qt.
1		bay leaf
1	tea.	chile flakes (optional as this gives this gravy a kick!)
1/2	tea.	black pepper
		Salt to taste

• In a medium saucepan, sauté onion, celery, and garlic in butter over moderate heat until the onions are translucent.
• Add garlic and flour and mix until well incorporated. Continue to cook over moderate heat, stirring frequently, until the mixture is a light brown color (it will take about 5 minutes).
• Add 1 cup of the stock or broth and bring to a boil, stirring constantly with a whisk.
• Add remaining stock or broth and bring to a boil stirring constantly.
• Add bay leaf, chile flakes, and black pepper. Let simmer for 10 minutes, stirring frequently.
• If a thicker gravy is desired, simply let boil and reduce slightly.
• Add salt where necessary.