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Giblets Pan Gravy

Giblets Pan Gravy


Chef Jonathan Collins created a menu featuring Victorian Christmas Goose. Make this gravy in the same pan as the goose to save time and amp up your flavour!

Photo Credit: iStock


1 roasting pan with the vegetables and goose drippings, remove excess fat
1 cup white wine
2-3 tablespoons all purpose flour
1/2 cup water, optional, to thin out gravy
to taste salt and pepper


  1. Remove goose from pan to rest before serving.  
  2. Move pan to stove top and heat over medium high.  
  3. Scoop out 1-2 ladles of fat to reserve for another use if it is extremely fatty.  
  4. Add white wine and flour to pan. Whisk until smooth. 
  5. Combine all ingredients, cover with cold water, bring to boil, reduce to simmer.
  6. As scum develops on surface of the stock, gently skim until clean and clear.
  7. Simmer until reduced to 2-3 cups of stock, strain with fine mesh sieve.
  8. Return to heat, combine wine, reduce until desired consistency, finish with butter.
  9. Continue whisking over medium-high heat until gravy thickens. 
  10. Season to taste with salt and pepper. 
  11. Strain and serve hot.


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