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Port Gravy For Roast Poultry

the.instructor's picture
Ingredients
  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
Directions

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

MAKING
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

SERVING
6. Strain into a serving dish and serve

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Method: 
Boiled
Ingredient: 
Meat
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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