Gravy

INGREDIENTS:

2 lb Poultry bones

2 quarts of Vegetable water

1 onion, medium dice

2 carrots, medium dice

1 bay leaf

1 tsp tomato paste

Sprig of Rosemary

2 cloves of garlic

1/2 cup white wine

2 oz of butter

Corn Starch

Salt, Pepper (white and black)

DIRECTIONS:

1. Pre-heat oven to 450f. Roast the poultry bones in the oven until brown.

3. Put the roasted bones and any fond in a pot, cover with the wine and water, bring it to a full boil.

4. Add the onion, rosemary, carrots and bay leaf. Add a tablespoon of tomato paste and some garlic and reduce to 2 cups of liquid. Strain. Add 2 oz of butter in small pieces to the liquid and blend into a sauce. Season with the salt and peppers.

3. Add a corn starch slurry to produce the desired thickness.