Ingredients
4 Tbl. all-purpose flour
4 c. rich chicken stock
1 c. finely chopped onion
1/2 c. finely chopped green bell pepper
1/2 c. finely chopped celery
1/2 tsp. Worcestershire sauce
12 to 20 drops hot pepper sauce
1/4 tsp. dried thyme, crumbled
1/4 tsp. ground sage
1/4 tsp. cayenne pepper
chopped green onions for garnish
Preparation
After poultry is roasted and resting, spoon 4 Tbl. of fat from roasting pan into heavy medium saucepan. Heat over low heat. Add flour and stir until roux is light brown. Set aside. Degrease pan drippings, then put roasting pan with drippings over two burners. Add stock and boil to deglaze pan, scraping up browned bits. Add vegetables to roux in saucepan and cook until tender, stirring occasionally, about 10 minutes. Whisk in stock and pan drippings and all remaining ingredients except green onions. Cook over low heat until thickened to consistency of whipping cream, stirring occasionally, about 20 minutes. Taste and correct seasonings. Garnish with green onions.
