April 8th, 2012
Recipe by Paula Bowman
Discard onion and carrot pieces from roasting pan. Pour pan juices into a measuring cup and let stand for a few minutes. Skim clear fatty layer off top of juices and discard; set remaining liquid aside. A fat separator is a useful kitchen gadget that simplifies this step.
Transfer roasting pan to stove and set over medium heat. Deglaze pan with wine and scrape any flavourful brown bits from the bottom of the pan. Spoon flour into a jar with a tight fitting lid and add half of broth. Cover and shake until well blended. Pour into roasting pan and stir for 30 seconds. Add remaining broth and pan drippings and continue to cook stirring often, until gravy has thickened, about 5 minutes. Strain gravy through a fine mesh strainer, season to taste with salt and pepper and serve.