Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: About 2 cups.
Ingredients:
- Broth:
- 1 1/2 cups chicken broth
- 2 lg. garlic cloves
- 1/2 stalk celery
- 1 sm. carrot
- 1/2 sm. onion; peeled and cut into quarters
- 1 sm. bay leaf
- 1 sprig fresh (or 1/2 tsp. rubbed) sage
- 6 whole peppercorns
- Gravy:
- 3 Tbsp. unsalted butter
- 3 Tbsp. all-purpose flour
- 1/2 cup white wine
- Salt and pepper to taste
Preparation:
Broth: (Note: You can skip these steps if you wish.)
1. Pour the broth into a medium saucepan and add remaining ingredients.
2. Bring to a boil over high heat then reduce heat and simmer 45 minutes.
3. Strain and discard solids.
Gravy:
4. Melt butter over medium-low heat and when foaming subsides, whisk in the flour.
5. Continue cooking for 5 minutes, whisking frequently.
6. Heat wine in the microwave on high for 1 minute.
7. Whisk in hot broth and wine and simmer, whisking frequently, until thickened.
8. Taste and adjust seasoning.
Goosing it:
Toss the vegetables with a tablespoon of olive oil, then roast on a foil-lined baking sheet at 350 degrees for 30 - 45 minutes until browned before adding them to the broth.
Pour all fat out of the roasting pan and then, instead of zapping the wine in the microwave, use it to deglaze the roasting pan and pour that into the gravy mixture.
Here's a recipe for homemade chicken stock.
Note: Flour-based sauces do not freeze well. If you make the gravy in advance, reheat it in the microwave on high for 1.5 - 2 minutes.