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Gravy from Pan Drippings
Ingredients
- Roasted chicken, turkey or other meat
- Kosher salt
- Freshly ground pepper
- Fresh thyme
- 3 - 5 c. chicken stock (depending on amount of juice from roast)
- ½ cup white wine
- 2 - 6 T. butter (depending on amount of fat from roast)
- 6 T. all purpose flour
Instructions
- After you have taken the roast out of the oven, transfer it to a platter and tent it loosely with foil. While it is resting, put the roasting pan on the stove. Transfer whatever liquid is in the roasting pan to a glass measuring cup and let it settle (or use a fat separator). Separate the fat and the juices. Save the juices to add later. If you have six tablespoons of fat, add them back to the roasting pan. If you don’t have 6 tablespoons, supplement with enough butter to make 6 tablespoons total. Turn up the heat to medium high. Use ½ cup of white wine or broth to loosen the drippings from the bottom of the pan. Heat the pan over low heat and whisk in 6 tablespoons of flour. Cook the mixture, whisking constantly, for 5 minutes. The roux will be light brown when it is finished.
- Add saved juices from roasting pan and enough broth to total 5 cups of liquid in a steady stream and continue whisking. Whisk in any juices that have accumulated on the roast’s resting platter as well. Continue to whisk to desired thickness. Taste and add salt and pepper as needed. Finish with a tablespoon of fresh thyme leaves.
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