Roasted Mushroom & Mustard Gravy


· Chicken stock: 2 lb chicken wings 1 carrot 1 head celery 1 bunch thyme 2 lg onions 2 tblsp peppercorns 10 cloves garlic 1 c white wine water to cover

· Roasted mushroom & mustard gravy: 1/4 lb chicken livers 1 lg onion, diced fine 2 qt chicken stock 1 lb mixed mushrooms 1/2 c flour 1/2 c brandy 1/2 c butter 1/4 c dijon mustard salt to taste.



Chicken stock:

1) Simmer all for 2 hours, then strain

Roasted mushroom & mustard gravy:

1) Saute onions in butter till nicely browned

2) Add livers, sear well on all sides, then remove livers from pot, set aside to cool

3) Add mushrooms, and saute till well browned

4) Add dijon and flour and cook for 3 minutes, stirring constantly

5) Add brandy, cook for 1 minute

6) Add stock, and bring to boil, stirring constantly

7) Chop livers finely, then return to gravy and season to taste

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