Basic Gravy

gravy-2
Photo by John Kernick
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 114 calories
    • Fat 9 g
    • Sat Fat 5 g
    • Cholesterol 20 mg
    • Sodium 217 mg
    • Protein 2 g
    • Carbohydrate 5 g
    • Sugar 0 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 4 mg
  • October 2010

Ingredients

  1. Check roasting pan and its contents, from Easy Roasted Turkey
  2. Check 1cup dry white wine
  3. Check 1 to 3cups low-sodium chicken broth
  4. Check 4tablespoons (1/2 stick) unsalted butter
  5. Check 1/3cup all-purpose flour
  6. Check 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 ¾ teaspoon salt and ¼ teaspoon pepper. Strain just before serving. (If you do it any earlier, a skin will form on the surface of the gravy.)