Good Ol' Gravy
Serving Size / Yield
- 24 oz. chicken broth (low sodium)
- 8 oz. dry red wine
- 1/2 Tbs. Worcestershire sauce
- 1/3 C. flour
- 1/3 Tbs. oregano
- 1/3 Tbs. thyme
- 1/3 Tbs. rosemary
- salt, to taste
- pepper, to taste
This is preferably made after you've cooked chicken or another poultry in the pan you're making the gravy in, but it's okay otherwise.
Bring the pan to medium-high heat and add the broth and wine. Whisk to combine, making sure to scrape the bottom if you've cooked something in the pan before.
Add the flour and whisk to combine. As you continue to whisk, it should thicken. Add the herbs and continually whisk. Season with salt and pepper.