LCBO Food & Drink Holiday 2021

POUR IT ON

CHEATER GRAVY

2 cups (500 mL) water 4 whole chicken wings 1 small carrot, cut in half

2 tbsp (30 mL) chopped parsley (optional)

Whisk in flour until blended and lightly coloured, about 45 sec- onds. Gradually and continuously whisk in chicken stock. Continue to whisk until gravy comes to a boil, then reduce heat. Add garlic; simmer, stirring occasionally, for 5 minutes or longer to achieve the thickness you want. Taste and season with salt and pepper. Stir in parsley, if using. Gravy can be used right away or covered and refrigerated for a few days. Gravy also freezes well.

1 For the chicken stock, place broth and water into a medium pot. Add wings, carrot, onion, garlic, thyme and bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, for about 1 1/4 hours. Strain stock through a sieve into a pot. You should have about 2 cups (500 mL). If you have more, simply simmer a little longer. Strain and discard solids. 2 For the gravy, wipe pot clean; melt butter over medium heat.

Elevate your quick gravy by making a simple stock first. Sure, you can really cheat by using only boxed or canned broth, but your gravy is only as good as the liquid you add, and this simple step takes little effort for maximum reward. This gravy would be ideal for not just poultry but poutine as well. QUICK CHICKEN STOCK 1 box (946 mL) unsalted chicken broth

1 small unpeeled onion, quartered 2 unpeeled cloves garlic, smashed 1/2 tsp (2 mL) dried thyme leaves 2 bay leaves GRAVY 2 tbsp (30 mL) butter 1/4 cup (60 mL) all-purpose flour 2 cups (500 mL) Quick Chicken Stock 1 clove garlic, grated on rasp Salt and pepper

Makes 2 cups (500 mL)

Gravy hacks

Colour correction If gravy looks pale, before adding salt, stir in 1/2 to 1 tsp (2 to 5 mL) soy or fish sauce. Then add salt if needed. Salt savvy When choosing boxed broth for gravy, always go with unsalted so you can salt to your taste. Liquid additions Most gravies use stock; the more flavourful the stock, the better the gravy. However, adding a splash of wine (generally red for beef and white another layer of flavour. For an even richer gravy, add some heavy cream at the end and simmer for a few minutes to incorporate. for poultry or pork), port or brandy adds

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HOLIDAY 2021 FOOD & DRINK