Make-Ahead Gravy

Ingredients for Make-Ahead Gravy

• 1 tablespoon vegetable oil

• 450g chicken wings

• 1 large onion, unpeeled, coarsely chopped

• 1 large carrot, peeled, coarsely chopped

• 1 celery stalk, coarsely chopped

• A small handful of rosemary, thyme, and/or bay leaves

• 1 cup dry white wine

• 1450ml (or more) Thanksgiving Stock or low-sodium chicken broth

• 3 tablespoons unsalted butter

• 30g Wondra or plain flour

• 1/2 teaspoons Worcestershire sauce

• ملح كوشير، فلفل مطحون طازج

Heat oil in a large saucepan over medium-high. Cook chicken wings, turning occasionally, until golden brown, 10–12 minutes. Add onion, carrot, and celery and cook, stirring and turning wings often, until everything in pan is deeply browned, 14–16 minutes. Add herbs and cook, stirring, until fragrant, about 1 minute. Pour in wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of pan. Bring to a boil and cook until wine is reduced by half, about 5 minutes. Add stock and return to a boil. Reduce heat and simmer, stirring occasionally, until liquid is reduced by a third, 35–40 minutes.

Strain fortified stock through a fine-mesh sieve into a heatproof bowl. (You should have about 950ml . If you don’t, add enough stock or water to get you there.) Discard solids. Keep fortified stock warm while you make your roux.

Heat butter in a medium saucepan over medium. Whisk in flour and cook, whisking constantly, until roux is golden brown and looks smooth and shiny, about 4 minutes.

Whisking constantly, ladle fortified stock into roux, pouring in gradually and making sure to incorporate after each addition before adding more. Simmer, whisking often, until gravy is thickened and reduced to about 725ml (it should coat a spoon), 8–10 minutes. Stir in Worcestershire sauce, taste, and season with salt and pepper

Gravy can be made 5 days ahead. Let cool; cover and chill. Reheat over low before serving.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.