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Red Wine Chicken Gravy




Source of Recipe


Ell (EDC)


Recipe Introduction


This makes 1½ pints of delicious chicken gravy (to freeze for the holidays).


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3556.1

List of Ingredients




2 or 3 lbs chicken backs, wings
2 TBSP coarsely diced carrots
1/3 cup flour
3 TBSP chopped celery
1¼ cup burgundy
2 tsp salt
1 pt meat stock* or water
1/8 tsp pepper
6 TBSP coarsely diced onions
caramel coloring (about 1/8 tsp) Kitchen Bouquet or
Gravy Master

*Meat stock: I use chicken broth.

Recipe



Place chicken bones in roasting pan in 450° oven, stir occasionally till golden brown, approximately 35 minutes.
Add flour, mix well with wooden spoon. Put back in oven for five minutes.

Remove chicken bones and flour to stock pot (thick bottom) and add red wine and stock or water.

Add vegetables and bring to boil, add salt and pepper. Add coloring, simmer 2 hours, stirring occasionally.

Strain through fine Chinese strainer – gauge to 1 ½ pints.

( I don’t know what a Chinese strainer is. There is a strainer that looks like a coolie hat but I don’t own one. I use an American strainer.)