Categories: Poultry

Ingredients

• 2 T. chicken fat or pan drippings form roasted chicken
• 2 T. all-purpose flour
• 1/4 cup red wine
• 1/4 cup chicken stock

Directions

1. Remove chicken form roasting pan. Heat drippings in roasting pan over medium-high heat. Sprinkle four over drippings and , using a flat roux whisk, stir constatnly until floir turns a caramel color, but doesn’t burn.

2. Deglaze pan by pouring in red wine. Continue to stir with flat roux whick and slowly add chicken stock until mixture tickens. Strain gravy through a sieve for a smooth texture.

3. Cut roasted chicken into quarters and evenly ladle gravy over each serving.

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