Yields 5 cups of gravy
You know Grandmothers are the best and smartest cooks, they need to feed many mouths, cook the food in a short amount of time all the while keeping an assemblance of “lessez-faire”. Well this recipe is a well-kept secret that used to save my grandmother (no not the French one…) as she could easily make it in advance and defrost it on Turkey Day. This gravy is my all-time favourite, as there seemed to be an endless supply and it just tastes so damn good!
The secret to keeping Turkey Day/FriendsGiving an easy and stress free event is planning and making as much ahead as possible. This get-ahead gravy is something you can get out of the way in September all the while still tasting delicious, trust me you will have everyone fooled!
- This is technically a chicken gravy and my grocery store does not carry turkey wings…by all means use turkey wings equivalent to the pound stated in the ingredients.
- A brown roux is a flour and butter mixture that has cooked for 2-3 minutes and has turned a beautiful brown golden colour. Trust me this is not a step you want to miss as it give a deep nutty flavour to the gravy.
- Once ready to freeze, store it in a ziplock bag or an airtight container. Remember to leave extra room as liquids tend to expand when freezing.
- 3 pounds of chicken wings
- 2 white onions
- 1 carrot
- 2 celery stocks
- 1 large BG (a couple sprigs of thyme, parsley and a few bay leafs)
- 2 tbl salt
- 1 tbl butter
- 10 cups of water
- ⅓ cup of butter
- ⅓ cup of flour
- Preheat oven to 400
- Prep your Mise! Peel and chop onion, carrot and celery stock (do not chop too small as this stock will simmer for 3 hours). Prep BG and tie with kitchen string.
- Place wings on a baking sheet and sprinkle with salt (make sure it has edges as to not lose any of the juices).
- Bake for 1 hour flipping 30 minutes in.
- In a large pot, melt 1 tbl of butter and add onions, carrots, and celery. Saute and add chicken wings and cover with 8 cups of water.
- Pour 2 cups of water onto the baking sheet and scrape up all the delicious juices and crispy bits. Add to stock.
- Let stock simmer uncovered for 3 hours or until reduced by half. Once reduced strain out chicken and vegetables, discard and return stock to pot.
- In a medium pot, melt butter and add flour, cook out flour for 2-3 minutes or until it turns a golden shade. Set aside until room temp.
- Once the roux is at room temperature, slowly add the stock while whisking. Bring to a boil until sauce has thickened. Taste and season accordingly, you may need to add more salt. Let cool and freeze up to one month or in the refrigerator up to 3 days.