• Recipe based on gravy recipe from Real Simple.
INGREDIENTS
• Roasting pan and its contents after cooking a turkey (see previous post)
• 1 c. dry white wine
• 1-3 cups chicken broth
• 4 tbsp unsalted butter
• 1/3 c. all-purpose flour
DIRECTIONS
1. Remove the veggies and chunks of giblets/neck from roasting pan and discard. Carefully strain the pan juices into a fat separator or let stand in a bowl for 10 minutes then skim fat off top. You can also cool the liquid in the fridge (if time allows) and let the fat solidfy and come to the top then remove with a spoon.
2. Place the empty roasting pan across 2 burners over medium high heat (using the same pan ensures you get all the good flavor left on the bottom). Add the wine and cook, scraping up the brown bits stuck to the pan, for 1 minute.
3. Pour the contents into a large measuring cup (with the skimmed juices) and add enough chicken broth to total 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, 4-5 minuts. Keep in mind that the darker the roux, the richer the flavor.
Not a great pic but you can see how golden the roux gets.
6. Whisk in 4 cups of liquid and birng to a boil. Reduce heat and simmer until thickened, 8-10 minutes.
7. Season the gravy with 3/4 tsp salt and 1/4 tsp pepper. Strain just before serving (if you do it any earlier, a skin will form on the surface of the gravy).
No comments:
Post a Comment