This gravy can be made ahead and you don’t need to worry about the pan drippings.
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Ingredients
8 Servings
1
Vegetable oil
1
Pound chicken wings
1
Large onion, unpeeled and coarsely chopped
1
Large carrots, peeled and coarsely chopped
1
Celery stalks, coarsely chopped
Small handfuls of bay, rosemary, or thyme leaves
1
Cup dry white wine
6
Cups (or more!) of Thanksgiving Stock or low sodium chicken broth
3
Unsalted Butter
1/4
cup Wondra or all-purpose flour
1/2
teaspoon Worcestershire sauce
Kosher Salt, freshly ground Pepper
Preparation
Step 1
Heat oil in a large saucepan over medium-high. Cook chicken wings turning them occasionally until they are golden brown (10-12 minutes). Stirring and turning the wings frequently, add celery, onion, carrot and onion. Cook until all ingredients are well browned. Stirring constantly, add herbs and cook until fragrant (about 1 minute). Pour the wine in and scrape any brown bits that have stuck to bottom of pan with a wooden spoon. Bring wine to a rolling boil, and continue cooking until it has reduced by about half. This should take 5 minutes. Add the stock and bring back to a boil. Reduce heat, and simmer the liquid, stirring every so often, for 35-40 minutes.
Step 2
Strain the fortified stock using a fine mesh sieve and pour it into a heatproof dish. You should have approximately 4 cups. Add enough water or stock to make it there. Discard solids. Warm up the stock while you prepare your roux.
Step 3
Butter in a medium-sized saucepan on medium heat. Stir in flour, and cook while constantly whisking, for about 4 minutes, or until the roux turns golden brown.
Step 4
Pour the fortified stock slowly into the roux while whisking continuously. Be sure to mix in each addition after adding it. Whisking frequently, simmer until gravy thickens and reduces to approximately 3 cups. (It should coat a wooden spoon). 8-10 minutes. Stir in Worcestershire Sauce, taste and season with pepper and salt.
Step 5
Make Gravy 5 days in advance. Cover and chill. Serve reheated over low heat.
