 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
Ingredients:
roasting pan and its contents, from easy roasted turkey |
1 cup(s) dry white wine |
1 to 3 cup(s) low-sodium chicken broth |
4 tablespoon(s) (1/2 stick) unsalted butter |
1/3 cup(s) all-purpose flour |
kosher salt and black pepper |
Directions:
1. Remove the vegetables and neck from the roasting pan; discard. Carefully strain the pan juices into a fat separator. Let stand 5 minutes, allowing the fat to rise to the top. Pour the juices into a large measuring cup, leaving the fat behind.
2. Place the empty roasting pan across 2 burners over medium-high heat. Add the wine and cook, scraping up the brown bits stuck to the pan, for 1 minute.
3. Pour the contents of the pan into the measuring cup of skimmed juices. Add enough chicken broth to make a total of 4 cups of liquid.
4. Melt the butter in a large saucepan over medium heat. Sprinkle with the flour to create a roux.
5. Cook the roux, whisking frequently, until deep brown, 4 to 5 minutes. Keep in mind that the darker the roux, the richer the flavor.
6. Whisk in the 4 cups of liquid and bring to a boil. Reduce heat and simmer until thickened, 8 to 10 minutes.
7. Season the gravy with 3/4 teaspoon salt and 1/4 teaspoon pepper. Strain just before serving. (If you do it any earlier, a skin will form on the surface of the gravy.)
|
|