1. Remove the vegetables and neck from the roasting pan. Strain the pan drippings into a fat separator. Let it stand for five min. so that the fat rises to the top. Leaving the fat behind (or spooning it off it not using a separator), pour the juices from the bottom into a large (4-cup) measuring cup.
2. Place the empty roasting pan across two stove burners on medium-high heat. Add the wine or cider and cook, stirring and scraping up any brown bits, for one minute.
3. Pour the wine mixture into the measuring cup w. the pan juices and add enough low-sodium chicken broth to make 4 cups liquid total.
4. In a large saucepan over medium heat, melt the butter. Sprinkle the flour over the top and cook, whisking, until deep brown in color, 4 to 5 minutes.
5. Gradually whisk in the 4 cups liquid; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 8 to 12 minutes. Season with salt and pepper. Strain just before serving.
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