Brian Woodcock
Heavy cream makes this booze-infused gravy extra luscious.
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Yields: 8
Prep Time: 5 mins
Total Time: 45 mins
Ingredients
Save Recipe- Reserved vegetables and pan juices
- 1 shallot, chopped
- 1/2 c. cognac
- 1/4 c. all-purpose flour
- 4 c. chicken stock
- 1/4 c. heavy cream
- black pepper
Directions
- Step 1Cook reserved vegetables, pan juices, and shallot in a large, straight-sided skillet over medium-high heat, stirring occasionally until dark brown and thickened, 14 to 16 minutes. Add cognac and simmer, stirring occasionally, until syrupy, 6 to 8 minutes.
- Step 2Sprinkle flour in skillet and cook, stirring, 30 seconds, stir in stock and simmer, stirring occasionally, until thickened, 14 to 16 minutes. Add cream and simmer, until thickened, 3 to 4 minutes. Strain through a fine-mesh sieve. Season with pepper.
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