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White wine gravy (for chicken or turkey) Recipe

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This recipe for White wine gravy (for chicken or turkey), by , is from Doc's Delicious Dishes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvette Castelot
Added: Wednesday, December 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup dry white wine
6 tablespoons all-purpose flour
4 cups poultry stock (preferably home made from giblets and neck)

Directions:
Directions:
Skim all of the fat from the roasting pan juices, reserving 1/3 cup of the fat, and add the wine to the pan. Deglaze the pan over moderately high heat, scraping up the brown bits, and boil the mixture until it is reduced by half.

In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes.

Add the stock and the wine mixture in a stream, whisking, and simmer the gravy, stirring occasionally, for 10 minutes.

Salt and pepper to taste, simmer the gravy for 2 minutes, and transfer it to a heated sauceboat.

Personal Notes:
Personal Notes:
The white wine adds a sophisticated touch to traditional poultry gravy.

 

 

 

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