Make-Ahead Gravy
This real-deal, make-ahead gravy is not only super delicious, but it also makes holiday entertaining so much easier!
Ingredients
- 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).
Instructions
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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.
Recipe Notes
For additional instructions, follow the Café Tips in the above post.