Roasting pan with turkey drippings, giblets
Dry white wine
Ground black pepper
Low-sodium chicken broth
2 (14.5-oz) cans
- Chop giblets. Return to the pan. Place the pan on the stove across 2 burners. Bring to a boil over medium-high. Keep cooking for 8 minutes, or until syrupy.
- Add dry white wine to the pan. Stirring, cook for 8 minutes, or until syrupy.
- Add all-purpose flour. Cook for 1 minute, until incorporated. Gradually add chicken broth. Gradually add water. Bring to a simmer. Keep cooking for 5 minutes, until reaches the desired thickness.
- Add bourbon. Cook for about 2 minutes. Remove from heat. Add heavy cream. Pour through a fine-mesh sieve. Discard solids. Season the bourbon gravy with salt and ground black pepper to taste. Serve and enjoy!