Turkey Gravy
From Chuck Williams' Thanksgiving & Christmas (Canada, UK).
www.ochef.com/r143.htm

Be sure to measure all the ingredients in advance, so the gravy can be made quickly just before serving. For added flavor, stir in 1 or 2 tablespoons sherry at the last minute. I have found that a large quantity of gravy is needed for holiday dinners, especially when serving mashed potatoes and dressing.

Ingredients:

1/4 cup (2 fl oz/60 ml) dry white wine
1/4 cup (2 fl oz/60 ml) water
5 tablespoons all-purpose (plain) flour
4 cups (32 fl oz/1 1iter) chicken or turkey stock, heated
salt and freshly ground pepper

Instructions:

After removing the chicken or turkey from the roasting pan, skim or pour off the fat from the pan juices, reserving 3 to 4 tablespoons of the fat. To the remaining pan juices, add the wine and the water and place over medium heat. Bring to a boil and boil for 2 to 3 minutes, stirring with a wooden spoon to dislodge any browned bits stuck to the bottom of the pan. Strain into a bowl and set aside.

In a saucepan over medium heat, warm the reserved fat until it is bubbly. Add the flour and stir rapidly for a few seconds to cook the flour. Add the strained pan juices and 3-1/2 cups (28 fl oz/875 ml) of the stock. Cook, while rapidly stirring, until smooth and thickened, 1 to 2 minutes. Add the remaining stock as needed to achieve the desired gravy consistency. Season to taste with salt and pepper. Pour into a warmed sauceboat and serve.

Yield: Makes about 4 cups (32 fl oz/1 1iter)

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