Take it away, Kit!
The pan drippings from the Citrus Roast Chicken make a great gravy. The video below includes step by step instructions. Leftover gravy can be added to soup, stock, or frozen.
You will need:
- 1 tablespoon Butter
- 1 tablespoon Flour
- Pan drippings from a Roast Chicken
- 1/3 cup White Wine
Scrape all the pan drippings from the pan. Pour the drippings through a strainer (one with a fine mesh) and into a clear container. The fat will rise to the top.
Using the same pan that you just poured the drippings from, melt 1 tablespoon butter over medium heat. Whisk in 1 tablespoon flour – making a roux. If you have a lot of pan drippings you might want to add 2 tablespoons butter and 2 tablespoons flour. Then using a baster add the drippings back into the pan. Suck up the drippings below the fat line and add. You want to discard the fat that settles to the top of the drippings. Whisk into the roux. Then add about 1/3 cup of white wine.
Stir the mixture with a whisk and heat until it is bubbling. At this point the gravy will begin to thicken. Stir constantly for a minute or two until the gravy reaches the desired consistency. Remove from heat and enjoy!
How do you make gravy?
Do have a good gravy recipe? Please share it!
*Special thanks to Kit for yet another great how-to video! Stay tuned for the last and final video next week, how to make chicken stock!