Genie's Southern Kitchen

NeesieL</NOBR> (Original Message)

Sent: 13/11/2007 9:43 PM

---------- Recipe via Meal-Master (tm) v8.02

Title: Chicken or Turkey Gravy

Categories: Holiday, Sauces, Poultry, Entertain

Yield: 4 cups

1/4 c Dry white wine

1/4 c -water

5 tb All-purpose flour

4 c Chicken or turkey stock

-heated

Salt/freshly ground pepper

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.

After removing the chicken or turkey from the roasting

pan, skim or pour off the fat from the pan juices,

reserving 3-4 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 2-3

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 of the stock. Cook, while

rapidly stirring, until smooth and thickened, 1-2

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.

Source: Williams-Sonoma Kitchen Library: Chuck

Williams' Thanksgiving & Christmas

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