Flavor packed meat drippings turned into the condiment of condiments - delicious gravy.
- 2 medium onions peeled and roughly chopped
- 2 cups hot water you may need to add more depending on how long your cook time is
- 2 cups chicken stock
- 1 cup white wine
- 2 tbsp butter
- 2 tbsp AP flour
- salt and pepper to taste
Start by peeling and roughly chopping the onions and placing in a heatproof pan.
Add hot water and place under the meat to be roasted.
Once the meat is ready, remove the tray and empty contents in the saucepan.
Heat over medium to high heat, add stock and wine and bring to a simmer.
Once at a simmer, lower heat and reduce contents by about a third.
Melt butter in a separate pan and add flour, whisk constantly until a nice nutty color is achieved.
Add flour and butter to the gravy mixture, stirring to prevent lumps, until it thickens. Taste and season with salt and pepper if needed.
Strain contents into a gravy boat and serve.
Calories: 119kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 345mg | Potassium: 170mg | Fiber: 1g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg