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A delicious gravy to accompany the Roast Chicken with Sage & Spice Seasoning
Ingredients:
1 tbsp vegetable oil
Chicken giblets
1/2 onion, chopped
2 cups chicken stock
2 cups water
1/2 tsp Sage & Spice Seasoning
1 cup dry white wine
1 tbsp unsalted butter
2 tbsp flour
salt
ground black pepper
Directions:
In a small saucepan over medium-low heat, heat the oil and brown the giblets with the onion, about 10 to 15 minutes. Add the chicken stock and water and bring to a simmer. Let simmer for 40 minutes. Add poultry seasoning. Strain mixture and set aside.
Separate the fat from the drippings from your roast chicken. Add drippings to the broth mixture. Deglaze the chicken roasting skillet with white wine. Add about half the broth. In another pan, melt butter over medium heat and add flour. Whisk in half of the broth in at a time. Add salt and pepper to taste.
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Cornbread is perfectly at home thickly sliced with eggs for brunch or dunked in a big bowl of chilli, and simply toasted with plenty of salty butter is always a good idea.
