Yields Makes 8 servings

Notes: You can prepare through step 2 up to 1 day ahead; cool, cover, and chill. Return to high heat and continue with step 3.

How to Make It

Step 1
1

In a 10- to 12-inch frying pan over medium-high heat, frequently stir onion in butter until onion is limp and pale gold, about 5 minutes. Add nutmeg and flour and stir until golden, about 2 minutes.

Step 2
2

Remove pan from heat. Gradually whisk in broth, cream, and wine until smooth. Return to high heat and stir until boiling. Reduce heat; simmer gently, stirring often, until mixture is reduced to about 2 cups, about 10 minutes.

Step 3
3

Skim fat from drumstick crown roast drippings and discard. Scrape juices and any browned bits into gravy; turn heat to high and stir until boiling vigorously. Pour into a gravy boat or small serving bowl.

Step 4
4

Nutritional analysis per serving of gravy (not including drippings).

Ingredients

 1/2 cup minced onion
 2 tablespoons butter
 1/8 teaspoon ground nutmeg
 2 tablespoons all-purpose flour
 1 1/2 cups fat-skimmed chicken broth
 1/2 cup whipping cream
 1/4 cup dry white wine
  Drumstick crown roast drippings

Directions

Step 1
1

In a 10- to 12-inch frying pan over medium-high heat, frequently stir onion in butter until onion is limp and pale gold, about 5 minutes. Add nutmeg and flour and stir until golden, about 2 minutes.

Step 2
2

Remove pan from heat. Gradually whisk in broth, cream, and wine until smooth. Return to high heat and stir until boiling. Reduce heat; simmer gently, stirring often, until mixture is reduced to about 2 cups, about 10 minutes.

Step 3
3

Skim fat from drumstick crown roast drippings and discard. Scrape juices and any browned bits into gravy; turn heat to high and stir until boiling vigorously. Pour into a gravy boat or small serving bowl.

Step 4
4

Nutritional analysis per serving of gravy (not including drippings).

Country Cream Gravy