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Making Gravy
Ingredients:
Reserved pan liquid plus enough chicken stock to make 4 cups of liquid
¼ cup unsalted butter, cut into 4 equal pieces
¼ cup all-purpose flour
⅓ cup dry white wine
2 tablespoons finely chopped fresh Italian parsley leaves
Kosher salt
Freshly ground black pepper
1. Strain the pan liquid through a fine mesh sieve into a large gravy separator and discard the solids. Add enough chicken stock to equal 4 cups of liquid.
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2. Place the roasting pan over a stovetop burner set to medium heat. Add the butter and flour. As the butter melts, stir with a wooden spoon and cook until the mixture turns the color of peanut butter, about 5 minutes, stirring frequently. Add 4 cups of the reserved pan liquid (but not the fat) and the wine.
![Technique Course4E2 2](https://content-images.weber.com/legacy-technique-images/technique_course4e2/technique_course4e2_2.jpg?fit=crop&crop=edges&w=1049&h=699&auto=compress,format)
3. Bring the gravy to a boil, whisking frequently to dissolve the lumps.
![Technique Course4E2 3](https://content-images.weber.com/legacy-technique-images/technique_course4e2/technique_course4e2_3.jpg?fit=crop&crop=edges&w=1049&h=699&auto=compress,format)
4. Lower the heat and simmer the gravy for a few minutes or until it reaches the consistency you like. If the gravy gets too thick, add more chicken stock a little at a time and simmer until it reaches the right thickness. Turn off the heat. Add the parsley. Season with salt and pepper.