White Wine Chicken/Turkey Gravy. One the most important thing that ties a dish together is the sauce, gravy or jus. In my home there is never enough gravy. Everyone fights for it barred me. If I turn my back my husband might drink it!
When I am not lazy I will take the time to make a nice gravy. If I am lazy then I just use the fats from the roast protein, mix with flour and then chicken stock. That is the easiest gravy. When I am extremely hardworking I will make a fresh chicken stock by browning chopped chicken wings with onions and boiling them in water to make a nice stock.
However if I have the time I will make a white wine gravy. Today daughter is not working and she requested for this as there’s half a bottle of white wine left so white wine gravy it is for today roast turkey lunch.
You just cannot have a roast dinner without gravy. Mixing cornflour with chicken cube and water is NOT gravy.
White Wine Chicken/Turkey Gravy
- 1 tbsp butter
- 1 tbsp mince shallots
- ½ tbsp mince garlic
- 1 cup white wine
- 1 pint chicken stock
- Dash salt and pepper
- 1 tbsp roux equal amount of flour mix with butter
- Melt butter in a saucepan. Add in the shallots and garlic. Fry till translucent but not brown.
- Add in the white wine and reduce to half by boiling.
- Add in the stock and reduce to half by boiling.
- After the sauce is reduced then add in the roux to thicken.
- Lastly tip in the juice from the roasting tin and add in another slice of butter (optional)
- Taste and season if you wish.