Rating: 3 stars
266 Ratings
  • 1 star values: 34
  • 2 star values: 104
  • 3 star values: 54
  • 4 star values: 34
  • 5 star values: 40
Kate Merker


Credit: John Kernick

Recipe Summary

20 mins
30 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Melt the butter in a large saucepan over medium heat. Sprinkle with the flour to create a roux.

  • Cook the roux, whisking frequently, until deep brown, 4 to 5 minutes. Keep in mind that the darker the roux, the richer the flavor.

  • Whisk in the 4 cups of liquid and bring to a boil. Reduce heat and simmer until thickened, 8 to 10 minutes.

  • 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.)

Nutrition Facts

114 calories; fat 9g; saturated fat 5g; cholesterol 20mg; sodium 217mg; protein 2g; carbohydrates 5g; calcium 4mg.