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Port Gravy For Roast Poultry

the.instructor's picture
  Pan drippings 1 Tablespoon (From Roasted Bird)
  Onion 1 , diced
  Celery rib 1⁄2 , diced
  Fresh thyme leaves 1⁄2 Teaspoon
  Bay leaf 1 , crumbled
  Flour 3 Tablespoon
  Ruby port/Tawny port 1⁄2 Cup (8 tbs)
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Salt To Taste
  Pepper To Taste

1. Remove the finished bird and rack from the roasting pan; cover with foil to keep warm and pour out the pan drippings

2. Measure about two tablespoonfuls of the pan drippings and saute onion, celery, carrot, thyme and bay leaf in it over medium heat till lightly brown
3. For the blond roux, heat two tablespoons of the rest of the pan drippings in a skillet; add flour and cook over a low flame till lightly coloured
4. Add port to the pan, increase the heat to high, bringthe wine to a boil and scrape any drippings stuck to the pan
4. Skim off the fat, add enough chicken stock to make up to a cup and a half adn add it to the pan; blend in the roux and bring to a boil, stirring
5. Season it to taste and simmer till thick

6. Strain into a serving dish and serve

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 477 Calories from Fat 140

% Daily Value*

Total Fat 16 g23.9%

Saturated Fat 6.9 g34.4%

Trans Fat 0 g

Cholesterol 15.2 mg5.1%

Sodium 1411.7 mg58.8%

Total Carbohydrates 54 g18%

Dietary Fiber 4.5 g18%

Sugars 8.9 g

Protein 8 g16.4%

Vitamin A 5.5% Vitamin C 25.4%

Calcium 7.5% Iron 20.7%

*Based on a 2000 Calorie diet

Port Gravy For Roast Poultry Recipe