I'll deny that I ever said this but I have browned flour in the oven on a cookie sheet, stir it once a while. When it is about the color you want you finish it in the skillet with the oil. Another thing is if you are trying to cut the fat in your diet you can go ahead and just add the browned flour to the chicken stock, meat and sauteed vegs. My mom did this quite a bit when she didn't have time to prepare the Roux properly, It works pretty well and is a neat trick.
Don't forget, on a rainy day when there is nothing to do outside you can make a big batch of roux and store it in a mason jar on the counter. A couple of tablespoons will thicken a gravy.
One more thing, next spaghetti gravy you make, start with a roux. Really mellows out the tomato
That's the end of my Roux Rant. Light colored Blond roux, peanut butter colored roux, milk chocolate roux, dark chocolate roux
I much prefer a roux that I make myself but when i am in a hurry and pressed for time I will use Savoies ready made roux in a jar. Not as good as homemade but passable. I also like to use olive oil when making a roux.
