Make this easy homemade gravy and you can keep it in the refrigerator up to a week or the freezer up to a month. You know how to get out lumps? With a special flat whisk. I learned this trick at my cooking class. You’ll also need a fine mesh strainer for this recipe.
6 tablespoons of unsalted butter
1 shallot, minced
4 large garlic cloves, halved
6 tablespoons all-purpose flour
4 cups chicken broth
1 cup dry white wine
4 fresh sage leaves
1 fresh thyme sprig
2 bay leaves
2 tablespoons dark soy sauce
Sea salt and ground black pepper, to taste
In a large saucepan on medium heat add the butter, when it melts add the minced shallot and the garlic and sauté, stirring often until the shallots soften, about 5 minutes. Sprinkle flour over the shallots and cook about 1 1/2 minute to combine. Whisk in the chicken broth, wine, sage, thyme and bay leaves. Bring to boil then lower heat and let simmer for 20 minutes, stirring constantly. Add in the dark soy sauce and pepper. Since the soy has a lot of sodium taste test the gravy and add the salt to taste if needed. Strain the gravy through a fine mesh strainer and discard the solids. Serve over your Herbed Brined Roasted Chicken or any other chicken dish:) Yum Yum!
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