method combines flavorful pan drippings with reduced chicken stock to deliver
rich and plentiful results.
rich and plentiful results.
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 3 cups
INGREDIENTS:
- 1/4 cup dry white wine
- 5 sprigs fresh thyme
- 1 sprig fresh sage
- 1 sprig fresh rosemary
- 1 bay leaf
- Pan drippings from one roast turkey or chicken
- 4 tablespoons unsalted butter
- 1/4 cup flour
- 1/2 teaspoons granulated garlic
- Salt and pepper to taste
- 1 quart low-sodium chicken broth
INSTRUCTIONS:
- Make a broth reduction: Heat chicken broth, wine and herbs in a medium
- saucepan. Bring to a boil and cook until reduced by half, approximately
- 15–20 minutes. Remove herbs and discard. (Broth reduction may be
- made up to 3 days ahead and reheated when ready to make gravy.)
- Make a simple roux to thicken gravy: Melt butter in a medium saucepan,
- add flour and whisk continually to form a thick roux. Continue stirring until
- flour is a caramel brown color. (Roux can be made earlier in the day and
- reheated when ready to make gravy.)
- Gather pan drippings: Pour drippings from roasting pan into a glass
- measuring cup or fat separator. Place in refrigerator to cool and allow fat to
- rise to the top. Use a ladle to remove fat from top (and discard) or use a
- turkey baster to suction darker pan drippings from the bottom.
- Add pan drippings to simmering broth reduction. Slowly ladle broth/dripping
- mixture into hot roux, over medium heat, whisking continually so no lumps
- form. When all liquid is incorporated stir in granulated garlic and allow gravy
- to simmer for 5-10 minutes so flour can cook, stirring occasionally. If gravy
- becomes too thick simply add some additional chicken broth or water. If it’s
- too thin, simmer a little longer to reduce.
- Season to taste with salt and pepper just before serving.
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