Jody's Gravy
Ingredients
- ¼ cup pan drippings from roasted chicken, turkey or meats (for vegetarian gravy, substitute butter for pan drippings)
- mirepoix: aromatic vegetable mix of chopped carrots, celery & onions (Jody also uses fennel)
- ¼ cup all-purpose unbleached flour
- 2 fresh or dried bay leaves
- 1 tsp fennel seeds
- ⅔ cup Marsala wine (Madeira, dry sherry, or omit wine)
- 3 cups turkey or chicken stock (for vegetarian gravy, substitute vegetable stock)
- pinch of kosher salt
- pinch of ground black pepper
Optional Ingredients
- garlic
- fresh herbs - thyme, sage and/or rosemary
Special Equipment
- slotted spoon or whisk
- fine mesh strainer
How-to
- Pour off all but ¼ cup of fat from the pan of roasted chicken, turkey or meat. Be careful not to pour off the caramelized drippings. Add mirepoix
- Put the pan on top of the stove over medium heat. Sprinkle the pan with flour. Using the back of a slotted spoon, stir the flour about the pan, scraping the crispy bits of drippings loose
- Add bay leaves and fennel. Cook until the flour starts to brown, about 2-3 minutes
- Add the wine and continue stirring until it thickens. Add 3 cups stock and simmer 5-10 minutes
- Season with salt and pepper
- Remove from heat and ladle through a fine-mesh strainer
- Keep warm until serving
Chef Jody Adams/Rialto/2010