No one will guess that this gravy is low-fat. The recipe assumes you've just roasted a turkey and are about to make the gravy. It yields 960ml (4 cups).
- Skill level:
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Things you need
- 60ml (1/4 cup / 2 fl oz) all-purpose flour
- White wine
- 4 cups (960 ml) reduced-sodium chicken broth
- Gravy boats
- Roasting pans
- Wire whisks
Set aside the turkey after it is done cooking. Take the roasting pan the turkey was roasted in and pour all the drippings into a glass measuring cup that can accommodate 1 litre (1 3/4 pints) of liquid. Leave any bits of encrusted gunk on the bottom of the roasting pan (these bits are actually tasty).
Let the drippings stand until the fat rises to the top of the measuring cup. Spoon off the fat and discard. Reserve meat juices.
Place the roasting pan you used to cook the turkey over medium heat (you may need to use two burners).
Sprinkle the flour into the pan and stir constantly with a small wire whisk until the flour turns golden-brown, one to two minutes.
Take the pan off the burner and slowly add the chicken broth, reserved meat juices and white wine, whisking constantly.
Put the pan back on the burner and cook, whisking often and adjusting the heat so that the gravy boils very gently.
Cook until the gravy has thickened to your taste. Season with salt and pepper.
Pour into a gravy boat and serve.
Tips and warnings
- Start with just a splash of wine - perhaps 30ml (2 tbsp). You can always add more, but you can't add less. To splash wine directly from the bottle, first cover the bottle opening with your thumb. Then tip the bottle and move your thumb just a little to splash some wine.