Rosemary and Bourbon Gravy
Reserved vegetables and pan juices
2 sprigs rosemary
1/2 cup bourbon
1/4 cup all-purpose flour
4 cups chicken stock
Step One: "Cook reserved vegetables, pan juices, and rosemary in a large, straight-sided skillet over medium-high heat, stirring occasionally until dark brown and thickened, 14 to 16 minutes."
Step Two: "Add bourbon and simmer, stirring occasionally, until syrupy 6 to 8 minutes."
Step Three: "Sprinkle flour in skillet and cook, stirring 30 seconds. Stir in stock and simmer, stirring occasionally, until thickened, 14 to 16 minutes."
Step Four: "Strain through a fine-mesh sieve. Season with pepper."
Enjoy this recipe from Country Living!