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casual cooking and living

entertaining by the bay

Chardonnay Herb Gravy
Gravy Base
6 cups chicken stock
Giblets and neck from turkey
1 bouquet garni
1 onion, peeled and quartered
1 celery stick, chopped
1 teaspoon black peppercorns
1 1/3 cup chardonnay
6 tablespoons flour
6 cups gravy base
4 tablespoons butter
2 bay leaves
2 tablespoons honey
1 tablespoons fine grey sea salt
1 teaspoon ground black pepper
½ cup chop parsley
Directions for gravy base
Combine into a soup pot chicken stock, bouquet garni, onion, celery, peppercorns, giblets and neck from turkey. Bring to a boil, lower heat and simmer for 1 hour. Cool and strain broth and keep refrigerated until ready to make gravy. This can be done one day in advance.
Directions for gravy
Place seasoned broth into a saucepan. Bring to a simmer. Melt butter in a bowl and then add flour , whisk until it is a smooth paste. Take one cup of hot broth and whisk into flour mixture until smooth. Pour this back into the broth and whisk to blend. Add bay leaves, honey, salt and pepper and whisk again. You can have this prepared as the turkey is roasting. Once the turkey is done and removed from the roasting pan pour pan juices into a measuring cup. Spoon off fat and discard. Add remaining juices into broth in the saucepan. Place roasting pan back on heat and deglaze with the chardonnay. Scrap pan to get all brown bits, let reduce to half , about 2 minutes. Add to the gravy. Whisk together and let simmer until reduced to a sauce consistency. Remove bay leaves, mix in parsley adjust seasoning with salt and pepper. Serve with turkey.