• ¼ cup pan drippings from roasted chicken, turkey or meats (for vegetarian gravy, substitute butter for pan drippings)
• mirepoix: aromatic vegetable mix of chopped carrots, celery & onions (Jody also uses fennel)
• ¼ cup all-purpose unbleached flour
• 2 fresh or dried bay leaves
• 1 tsp fennel seeds
• ⅔ cup Marsala wine (Madeira, dry sherry, or omit wine)
• 3 cups turkey or chicken stock (for vegetarian gravy, substitute vegetable stock)
• pinch of kosher salt
• pinch of ground black pepper

Optional Ingredients

• garlic
• fresh herbs - thyme, sage and/or rosemary

Special Equipment

• slotted spoon or whisk
• fine mesh strainer

1. Pour off all but ¼ cup of fat from the pan of roasted chicken, turkey or meat.  Be careful not to pour off the caramelized drippings. Add mirepoix
2. Put the pan on top of the stove over medium heat.  Sprinkle the pan with flour.  Using the back of a slotted spoon, stir the flour about the pan, scraping the crispy bits of drippings loose
3. Add bay leaves and fennel. Cook until the flour starts to brown, about 2-3 minutes
4. Add the wine and continue stirring until it thickens.  Add 3 cups stock and simmer 5-10 minutes
5. Season with salt and pepper
6. Remove from heat and ladle through a fine-mesh strainer
7. Keep warm until serving

Chef Jody Adams/Rialto/2010