Easy Poultry Gravy

1 medium Carrot

1 Stick Celery

1 medium Onion

50g Butter

½ tsp White Pepper

25ml Dark Soy Sauce

30g Plain Flour

800ml Water

200ml Red or White Wine

1 Chicken Stock Pot

Method

Peel the carrot and onion and chop finely along with the celery.

Melt 30g of butter in a medium saucepan and sauté the vegetables until lightly browned. Add the water, wine, pepper and chicken stock pot.

Bring to the boil, stirring as you cook.

Cover and cook for 25 minutes then liquidise the vegetables.

Melt the remaining butter in another medium saucepan, gradually add the flour and cook for a couple of minutes on a low heat.

Gradually add the stock mixture and cook until thickened.

Add the soy sauce, stir through and serve.