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Stressed over upcoming holiday meals? This Make-Ahead Gravy is the real deal! Made with roasted chicken wings, carrots, onions, fresh herbs and broth, it's not only super delicious, it makes entertaining so much easier!
This make-ahead gravy is a lifesaver, and I'll be the first one to testify!
You might think, being a food blogger, that I'm an expert Thanksgiving cooker. Not so. Years ago, when my children were young, I made a deal with my mother-in-law. Since our children, Cait and Nick, both had birthdays at the end of November, I asked if she (Nanny) would "do" Thanksgiving each year and, in return, I would be the Christmas chef.
It worked like a charm, with her being responsible annually for the Thanksgiving turkey, dressing and mashed potatoes. I had fun coming up with a few sides and dessert and the joint effort produced a wonderful meal.
The problem came many years later when Nanny got too old to take on all the stress of a big dinner. By that time, the kids had grown up, so I didn't think it would be a big deal for me to take over Thanksgiving. Was I ever wrong!
My first attempt to "do" it all was quite a frenzy. I had no idea about all the timing that was involved, getting the turkey done just right, the mashed potatoes perfectly timed and that darn gravy. I didn't understand how tricky it was to prepare it at the very last minute when so many other things needed attention too. I survived, but my gratitude to Nanny was greater than ever!
Make-ahead is the best-kept secret
I'm still not an expert when it comes to Thanksgiving but I've learned a few tricks over the years that make it much easier. Anything that can be made ahead is a huge bonus and, if it tastes just as good as when it's done at the last minute, that's even better!
Our Slow Cooker Buttermilk Mashed Potatoes have become quite beloved with many Café readers who love this, not only for the convenience but the fact that this recipe can be made a day or two in advance and warmed up while the turkey finishes roasting.
This make-ahead gravy is another one of those Thanksgiving Day stress relievers. Trying to make gravy from pan drippings while making sure the turkey doesn't get cold and all the other sides are timed perfectly can set even the best cook's head spinning.
Before Anthony Bourdain (the world-renowned chef) passed away, I heard one of his podcasts. He shared that it was easier for him to cook dinner for 300 at his restaurant than to get it all together for a Thanksgiving dinner at home. That made me feel a little better about not being a super pro when it comes to Thanksgiving!
Make the gravy a day or two in advance
This make-ahead gravy is the antithesis of stress. Prepare the gravy a day or two in advance, or a week before and freeze it till the big day. Just warm it up before serving and then; act cool, calm and collected, like you do this every day!
The gravy's made with chicken wings, carrots and onions, all roasted to golden deliciousness and then simmered in chicken broth with fresh herbs to draw out all the wonderful "real deal" flavor. It can be made anytime you have a few hours at home. Almost all of it is "hands-off" time, so you can just enjoy the wonderful aroma that fills your home as you tend to other things.
This make-ahead gravy not only reduces stress but it's also great for grilled or deep-fried turkeys
Our daughter, Cait, and her family lived in London for 8 years. During this adventure overseas, she was (in a way) forced to start a new Thanksgiving tradition which has turned out to be a keeper. The ovens in most British homes are too small for a big American-size turkey, so for their first Thanksgiving overseas, she decided to grill the turkey. It turned out so delicious, she never turned back. Now that the family is back in the States (yay!) and Cait has a large oven, the tradition of grilled turkey still lives on!
Which is another wonderful reason for make-ahead gravy. When you grill, smoke or deep fry a turkey you don't get the good turkey drippings, which make for delicious gravy. Sure, you can purchase gravy in a jar at the grocery store or make a quick gravy from chicken broth, but it's nothing like the real thing. This make-ahead gravy is loaded with delicious, real-deal flavor and (if you don't tell), I have a feeling, not a soul will know you didn't labor over the hot turkey pan!
Café Tips for preparing this Make-Ahead Gravy
- Don't use a deep-sided pan to roast the chicken wings. You want the oven heat to be able to get at the wings and work its caramelization magic. A deep pan will cause the wings to steam rather than roast. A heavy-duty sheet pan (I love these Oxo sheet pans) or a shallow-sided roasting pan will work best.
- In lots of recipes I like to line the pan I'm using with foil for easy cleanup. Not with this make-ahead gravy recipe. You want to be able to scrape up all the delicious fond (the brown stuff that sticks to the bottom of the pan) after the chicken wings and veggies are roasted to give that wonderful (real-deal) flavor to your gravy.
- Be sure to purchase whole chicken wings for this Make-Ahead Gravy. Wings are sold either whole or separately as drummettes, wingettes and/or tips. You want the whole wings, as the smaller parts will tend to roast too fast and you won't get the wonderful fond.
- If you don't have both fresh rosemary and sage, it's fine to just use one or the other. Although fresh herbs add great flavor, you could also use a teaspoon of poultry seasoning when simmering the wings, in lieu of the rosemary and sage.
- The recipe makes a quart of gravy, so there should be plenty for everyone. If you're serving a huge crowd, you might want to double the recipe. If you do make a double batch, use two sheet pans or roasting pans, so the wings can still brown nicely.
- I like Wondra flour for gravy and sauces. It's just ground finer and helps prevent lumps. All-purpose flour will work fine though, just follow the tip below.
- At the very end of the recipe, be sure to add the flour mixture slowly. This will thicken the gravy to your desired consistency but can cause lumping, if it's added too fast. If you get impatient and end up with small lumps, you can put the gravy through a fine-mesh sieve. Just push on any lumps at the end to get all the good gravy through the sieve.
This real-deal, make-ahead gravy is not only super delicious, but it also makes holiday entertaining so much easier!
- 2 ½ pounds chicken wings
- 1 large onion peeled and quartered
- 3 medium carrots scrubbed (no need to peel) and cut into approximately 2-inch pieces
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 8 cups chicken broth divided
- 1 large bay leaf
- 4 medium size fresh sage leaves
- 2 4- inch sprigs fresh rosemary
- 6 tablespoons flour (preferably Wondra flour but all-purpose will also work).
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Preheat oven to 400°F.
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Arrange wings, onions and carrots on a sheet pan. Drizzle with olive oil and sprinkle lightly with kosher salt and pepper. Toss to coat, then spread everything out to a single layer.
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Roast wings and veggies 1- 1 ¼ hours until wings are golden brown.
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Transfer wings and vegetables to a large Dutch oven or stockpot.
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Add 1 cup of the broth to roasting (sheet) pan and let sit for 10 minutes, then stir to scrape up all the brown bits on the bottom. Transfer this liquid to the Dutch oven.
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Add 6 ½ cups of the broth (reserve ½ cup), bay leaf, sage and rosemary to the Dutch oven and bring to a boil. Reduce to a slow but steady simmer and cook, uncovered 1 hour.
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Strain broth through a fine-mesh sieve and refrigerate overnight or for up to 2 days.
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When ready to use, skim the fat off broth and discard. Transfer broth to a large saucepan and bring to a boil, then reduce to a steady simmer.
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Whisk flour into the remaining ½ cup of broth until smooth and lump-free. To avoid lumpy gravy, SLOWLY pour flour mixture into simmering broth, WHILE WHISKING CONTINUOUSLY, until desired consistency is reached (you might not use all of the flour mixture). Simmer for 2-3 minutes longer. Taste and season with salt and pepper, if needed. Serve immediately or keep warm till ready to serve. Gravy can also be frozen for up to 4 months.
For additional instructions, follow the Café Tips in the above post.
Polly says
I'm sending you a great big HUG! Gravy has always been my nemesis. I did not change a thing and it turned out great. It's in my freezer waiting on Thanksgiving. You saved me a load of stress and work on Thanksgiving day. Thank you!
Chris Scheuer says
That's great, Polly! Thank you for letting us know!
Martha Horn says
I finished making gravy according to your make ahead recipe this afternoon, and just threw out the recipe I have been using for the last few years. Yours is delicious and superior by far! I did use my homemade chicken stock, which never hurts, and I cut back on the fresh rosemary by half as sometimes it overpowers.
Thank you, thank you.
Chris Scheuer says
Wonderful! Thank you for letting us know, Martha!
Josephine says
Hi I made my list of ingredients as I want to make this make-ahead gravy for Christmas. Since I don't have the energy I used to have everything I make for Christmas Dinner, except the turkey and cole slaw, needs to be made ahead of time and freezing does not alter the flavor of any recipe. Question: I roast my turkey in the oven and I would like to add the drippings to the made-ahead gravy. Does this make sense to you? Thanks.
Chris Scheuer says
Yes, that would work great and would be delicious, Josephine!
Susan Grant says
I hate to buck the trend of very positive ratings here, but I made this gravy for Thanksgiving, and followed the recipe precisely. Unfortunately, although it looked like a nice gravy, the result was bland and not good at all. I was very unimpressed, especially since it took quite a bit of effort to produce.
Chris Scheuer says
So sorry, you didn't enjoy it, Susan. You're right, so many others have loved it.
jk says
Chris, I had already purchased turkey thighs, wings and necks by the time I found this recipe. However, I did follow your directions. My question is: did you get much liquid from roasting the chicken wings (that can be skimmed), before you finished broth in the Dutch oven?
I didn't have much liquid from roasting the turkey parts and wondered if I used chicken wings if I would have that to be able to get more flavor. Thank you.
Chris Scheuer says
Hi Jk, you don't get a ton of liquid when you roast the wings but it's the fond in the pan that you scrape up with some broth that gives the delicious flavor.
Jk says
Thanks Chris, sounds good
jk says
Chris, here we are a year later... I have just completed taking down shutters from hurricane Nicole, we were very fortunate in south Florida due to her turning north at the last minute. Between the prep for Nicole and Ian it's been a busy few weeks. The prep is very time consuming as is the undoing. With that said I am a bit behind in my T-day prep work.'
My question is: can the meat be roasted and broth made be done any earlier than 2 days before completing the actual gravy?
I realize I could freeze the broth, however, I am not one to freezes food, never happy with outcome. Thanks Chris and Happy Thanksgiving
Karo says
Bless Your heart! Having to go through these storms is a nightmare sometimes. No wonder you are not up to your normal schedule. I hope you and your home are now all right.
Chris Scheuer says
Hi JK, I think you could safely make the broth 4-5 days ahead and refrigerate it.
Carol K. says
Absolutely wonderful and a life-saver the last 2 years! This is my go-to. Thank you!
Chris Scheuer says
Yay! Thanks so much, Carol!
Meg says
This was excellent, thanks for the idea! My daughter stole part of the broth for ramen before I got a chance to make it into gravy and we still had enough. Next time I’m making two batches and freezing it for later. It has a lot of possibilities. 😊
Chris Scheuer says
Awesome! Thanks for your review, Meg!
Candace says
Happy Thanksgiving Chris,
I took your suggestion & used chicken legs & thighs as wings were not available. Made the broth yesterday but will complete the gravy tomorrow. Can't wait to taste the finished gravy. The broth itself is delicious. I've tried many variations of make ahead gravy over the years but this is the best by far. It will be my "go to" from now on. I could not bear to waste all that yummy chicken so I was able to save what I needed for another chili recipe
Chris Scheuer says
Yay! Thanks for letting us know, Candace!
Tonya says
This gravy was delicious--very flavorful and a smooth texture. I made half a recipe this week to try it out with your make ahead mashed potatoes---equally yummy! I am going to make another batch to freeze for Thanksgiving. I am also making your brioche rolls for the freezer.
Now I will only have to worry about the turkey on Thanksgiving morning. I am wondering if I can cook the wings and veggies in a roaster with the lid on instead of roasting on a sheet pan. My oven was a mess afterwards! Thanks!
Candace says
Hi Chris,
I want to make the "make-ahead gravy" for Thanksgiving but I am having trouble finding whole chicken wings in my area. Could I use the drumettes or chicken thighs or a leg/thigh combination? Help! Thanks for any suggestions you may have.
Chris Scheuer says
Yes, you definitely could use a combination of legs and thighs.
Virginia Allen says
Hi, my question is in regards to the chicken, veg, herb leftovers from the stock pot. I noticed one poster used those to make a risotto. Do you have other suggestions for these? Thanks.
Chris Scheuer says
Hi Virginia, you could definitely try making risotto but, in my experience, the leftovers have given off much of their flavor.
Sandi Latham says
I first used this recipe for Thanksgiving two years ago. I failed to make a comment then, but I just made it again for this Thanksgiving and I really wanted to let you know how much I liked it. I actually used turkey wings and legs and doubled the recipe. Other than that, I followed the recipe exactly as written. I got two beautiful quarts (plus one cup) of turkey gravy. And it is delicious! There are many make ahead gravy recipes out there, but trust me, this is the one you want to use. I usually make gravy from turkey drippings after the bird comes out of the oven, but I like having “back up” gravy…just in case of an unforeseen disaster on the day of. In our house, you can’t have Thanksgiving dinner or leftovers without the gravy!
Chris Scheuer says
Thank you so much for sharing your review, Sandi!
DC says
Hi Chris, Just want to clarify...Can I make the gravy all the way (add flour and thicken) before freezing, or does that need to be done on the day or maybe day before? Thanks!!!
Chris Scheuer says
Hi DC, you can actually do it either way although I prefer to thicken it on the day of or a day before.
Stephanie says
Hi Chris. I am so excited to find this recipe and can't wait to try it. My only problem is my hubby is a huge fan of giblet gravy... Any suggestions as to how I might include them? I'm thinking I might roast the giblets with the turkey then just cut them up and add them when I heat the gravy up. Thoughts?
Chris Scheuer says
Hi Stephanie, I think that it would work well exactly the way you suggested! Hope you have a happy and delicious Thanksgiving!
Christine says
I am very interested in trying this gravy recipe!! If I make it and freeze it one month ahead, how do you recommend thawing and re-heating it? Thank You!
Chris Scheuer says
Hi Christine, you can thaw it overnight in the refrigerator and then warm it on low heat until it's nice and hot.
Candice says
Hello,
Do you use homemade chicken broth or store bought chicken broth? If you do use store bought, would you kindly share what brand? Thank you so much.
Chris Scheuer says
Hi Candice, I use Trader Joe's low sodium organic chicken broth. I really like the flavor and the pretty color but honestly, I think any good chicken broth would work well here as you're kind of making your own delicious homemade broth with this recipe.
Maggie says
Hi Chris,
I’ve been making my gravy ahead for many years
I use the same technique but I buy turkey wings or legs and use turkey broth (kitchen basics)
Chris Scheuer says
Sounds delish!
Joanne Pattison says
Thank you for all of your great recipes! I've been making this gravy for years with great results. The only thing I do differently is pay the high price for turkey wings because the recipe I've been following all these years called for them. Next year I'll go with the chicken wings. Thanks!
Chris Scheuer says
Thanks so much, Joanne. It's wonderful to have the gravy done ahead!
Liz says
I love your recipes. I have made this but use a combination of Turkey wings and necks. Everything else is the same, delicious!
Chris Scheuer says
Thanks, Liz! Sounds wonderful!
Priscilla Rochin says
Hi Chris-- I love your recipes and this sounds like another winner. I have just one question. Can you use cornstarch instead of the flour? My traditional turkey gravy I use cornstarch and never have issues with lumps at all.
Thanks in advancce,
Priscilla
Chris Scheuer says
Yes, you could definitely use cornstarch, Priscilla! They both work!
Lucy Rogers says
If you use corn starch instead of flour, would you use the same amount? I'm interested in subbing the cornstarch because my husband has Celiac...thanks in advance, I have yet to be disappointed by a single recipe of yours!
Chris Scheuer says
Hi Lucy, thanks so much!
You won't need as much cornstarch. I would mix up about 4 tablespoons of cornstarch in the ½ cup of broth. You may not need all of the mixture. Add it slowly and stir well until you reach your desired consistency!
Happy Thanksgiving!
Maggie says
This sounds like a great recipe that I think I will try for Thursday! I, too, can’t eat wheat. There is a great article on realsimple.com about how to use various thickeners including cornstarch, arrowroot, and various other gluten-free options.
Beverley Press says
Hi Chris I am in the process of making this amazing recipe and I just thought I would mention that you omitted the bay leaves out of your ingredients. I am so excited to see the end result. It smells amazing already xoxo
Chris Scheuer says
Thanks so much, Beverly! I will amend the recipe to include the bay leaves! I appreciate you letting me know 🙂
Mary says
Am so happy I stumbled onto your website and made the delicious “make ahead gravy”. It is a great find and thank you so much for
sharing your information about the recipes. NEXT for my grandchildren will be making the Christmas cookies.
Chris Scheuer says
That's awesome, Mary. I just made the make-ahead gravy myself! Have fun with those kiddies!
Toni says
Hi Scott and Chris!!! Yippee kye oooooooooh!!!! You guys rock! This was one of the best gravy recipes PERIOD! A deliciously velvet gift for the palate! Making this was a pure joy, and the house was filled with the most amazing aroma of herbs and magic! Using a braising pot is absolutely necessary to make the wings cook evenly. The wing meat, carrots, and onions were used to make an awesome risotto afterwards.
When you stop to think about it, making this ahead of time was perfect, in that you have the gift of time and you can be relaxed, and really enjoy the process of putting love and joy into an important part of the meal..........besides, naked mashed potatoes? Nev-va!!!! Christmas blessings to you and your family!
Cookies4kids says
Great recipe and similar to what I do each year, but with some great tips that make it better. During the year I buy rotisserie chickens that are all natural to use the meat in casseroles, etc. I freeze the bones, skin, etc. from these in a big bag. When it’s gravy time, I roast all these “extras” until deep brown so I have my own chicken broth for this recipe. I love making big batches of gravy so I can send everyone home a container with their leftover dressing and turkey. Thanks for this great recipe. My thanksgiving dinners are pretty much all done ahead of time and frozen including dressing, cranberries, gravy, and mashed potatoes.
Chris Scheuer says
Bravo to you, sounds like you having Thanksgiving all figured out!
Abbe@This is How I Cook says
We always smoke a turkey and rarely have gravy. One year we had friends over and he was carving the turkey. There were some drippings and he so helpfully poured them into a golden colored container that he thought contained gravy. Well, it was caramel sauce. Now I always let them bring the gravy, but from now on I may have to try this.