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Pan Gravy

A holiday favorite!

Ingredients: 

Pan drippings
½ cup flour
½ cup Jones Harvest Time Wine or off-dry white wine
2 ½ cups chicken stock, warmed in a small saucepot
salt and pepper, to taste

 

Directions: 

1.  After the turkey has been removed from the roasting rack and while it is resting, remove the rack from the roasting pan.  Heat pan on the stove top on medium-high heat.  Sprinkle the flour around the pan and using a wooden spoon or spatula, scrape up the bits and move the flour around in the turkey drippings stirring constantly. 

2.  Once the flour has “cooked” for about 1-2 minutes, deglaze the pan with the wine.  Using a whisk, whisk the bits and flour until a smooth paste forms from the wine.  Slowly, whisk in the chicken stock, salt and pepper.  Whisk until it starts to simmer.  Simmer for about 5-10 minutes. 

3.  If the gravy seems too thin, allow to reduce for a longer amount of time stirring occasionally; if the gravy seems too thick, whisk in enough chicken stock to thin it out returning it back to a simmer.

Yield: About 3 cups

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912