Giblet Gravy

1. 1

   Skim fat from pan juices, reserving 1/3 cup fat, and deglaze pan with white wine over moderately high heat, scraping up brown bits.

2. 2

   Bring white wine to a boil and remove pan from heat.

3. 3

   In a saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes.

4. 4

   Add white wine mixture and stock or broth in a stream, whisking, and simmer, whisking occasionally, 5 minutes.

5. 5

   Season gravy with salt and pepper and transfer to a hot gravy boat.

* Per serving · 4 servings · Values may vary.

No additional tips available.