Categories: sides
Ingredients
- roasting pan and its contents
- 1 c dry white wine
- 1-3 c chicken broth
- 1/2 stick unsalted butter
- 1/3 c flour
- kosher salt and black pepper
Directions
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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.
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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.
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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.
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Melt the butter in a large saucepan over medium heat. Sprinkle with the flour to create a roux.
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Cook the roux, whisking frequently, until deep brown, 4 to 5 minutes. Keep in mind that the darker the roux, the richer the flavor.
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Whisk in the 4 cups of liquid and bring to a boil. Reduce heat and simmer until thickened, 8 to 10 minutes.
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Season the gravy with salt and pepper. Strain just before serving.