GRAVY GRAVY GRAVY
Roasting pan with pan drippings from roasting turkey
3 cups chicken stock warmed
½ cup dry white wine
½ cup all-purpose flour
2 teaspoon apple cider vinegar
1 tablespoon soy sauce
1 tablespoon parsley
Freshly ground black pepper
After the turkey has finished cooking, lift roasting pan and strain liquid into a small bowl, discard solids. Skim fat from surface, reserving ¼ cup. Add liquid to stock.
Add wine to saucepan cook until almost evaporated, about 2 minutes. Reduce heat to medium and whisk in flour and reserved fat. Whisking until roux is deep golden brown, about 5 minutes.
Whisking, gradually ladle stock mixture into roux, continually whisking and simmer until thickened. Add vinegar, soy sauce, and parsley. Season with salt and pepper.