- pan juices from a roast chicken or turkey
- 2½ cups chicken stock
- 1 large bulb fresh fennel, cubed, plus ¼ cup chopped fennel fronds
- ¼ cup shallot, finely chopped
- ¼ cup Pernod (anise-flavoured liqueur)
- 6 T flour
- ½ cup dry white wine
Scrape the pan juices and browned bits from the pan into a 4-cup measuring jug.
Spoon off the fat and reserve ⁄ cup. Add the stock to the juices to measure 4 cups.
Heat the reserved turkey fat in a saucepan over a medium heat. Add the fennel cubes and shallot. Sauté until browned, about 5 minutes.
Remove from the heat and add the liqueur. Return to the heat and stir for 30 seconds. Whisk in the flour. Cook until the flour starts to brown, about 1 minute.
Gradually whisk in the wine, then the stock mixture. Simmer until the gravy coats the back of a spoon, about 10 minutes. Add the fennel fronds and season to taste.