12 Days of Christmas with LG,BE
Also known as your roast chicken dinner‘s very best bud.
If you ever throw out the drippings from any roast turkey, chicken, beef, pork dish, whatever it may be — you will forever be on my naughty list. First of all… how could you? Second…. you get to use gravy packets in shame. Third …. save this recipe ASAP.
- 2 shallots, finely diced
- 2 + 1/2 tbsp of flour
- 2 + 1/2 tbsp of butter
- 1/4 cup of dry white wine
- roast chicken drippings!
- at least 1 tsp of fresh thyme leaves
- extra chicken/veggie broth, if needed
- lots of black pepper and + salt
Start by heating a medium saucepan over medium heat. Add your butter and allow it to melt fully. Add the shallots and saute them lightly until they turn translucent and fragrant. (If you don’t feel like using shallots, you can use regular white onion too).
Next, using a whisk, add the equal part of flour to form a roux. It will start to bunch up in places, but as it cooks out for a few minutes, the butter breaks down the starchy-ness of the flour and will create the foundation of your gravy.
Keep stirring though, it will burn easily if you don’t watch it!
Next, add the wine and deglaze the saucepan. Keep whisking the browned butter and flour until it thickens slightly, and then add the drippings slowly while you whisk. You will start to see a thicker consistency the longer that you cook out the gravy PLUS it means the flour is doing it’s trick of thickening the sauce. Lower the temperature and allow the gravy to simmer for anywhere between 5 – 10 minutes.
Add a touch of salt, lots of black better, the fresh thyme leaves and stir into the gravy. If you feel like that is thickening too fast and turning into a globby mess, slowly add a bit of room temperature chicken stock until it reaches the consistency you prefer. Last but not least, add the juice of half a lemon and taste again.
Sooooo, what did I say about keeping the drippings?!
Just kidding, hope you guys enjoy!
Peace and good eats!