Make-Ahead Gravy Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

The Thanksgiving game-changing gravy. The secret? A fortified stock that you can make days in advance. No pan drippings needed!

Ingredients

8 servings

1 tablespoon vegetable oil

1 pound 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

6 cups (or more)Thanksgiving Stockor low-sodium chicken broth

3 tablespoons unsalted butter

1/4 cup Wondra or all-purpose flour

1/2 teaspoon Worcestershire sauce

Kosher salt, freshly ground pepper

Step 1
用一个大平底锅中热油。首席运营官k 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.
Step 2
Strain fortified stock through a fine-mesh sieve into a heatproof bowl. (You should have about 4 cups. If you don’t, add enough stock or water to get you there.) Discard solids. Keep fortified stock warm while you make your roux.
Step 3
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.
Step 4
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 3 cups (it should coat a spoon), 8–10 minutes. Stir in Worcestershire sauce, taste, and season with salt and pepper
Do Ahead
Step 5
Gravy can be made 5 days ahead. Let cool; cover and chill. Reheat over low before serving.

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Reviews (10)

Great flavor and definitely makes it easier to prepare a day or two before. However, for me, the cooking times and servings listed in the recipe are off. I made the Thanksgiving stock first and to reduce by half took around 5 1/2 to 6 hours. To fortify the stock the next day, it took around 2 1/2 to 3 hours to get it reduced to the amount the recipe states. Also when I made the actual gravy, I tripled the recipe and was left with a pretty meager amount. So I tripled it again to get a crockpot around 2/3 full of gravy. We had 24 people for dinner and there was only about a cup leftover. So, for me, I had to make the gravy x6 to get enough for 24, whereas the recipe says it will serve 8. And my finished product wasn’t too thick or overly rich at all, so I don’t think I reduced it too much. That being said, everyone raved about the flavor and loved it. My other issue with this recipe is how costly this simple gravy became. All said and done, I had about $40 dollars in this little sauce. Next year I will start saving chicken bones in the freezer a few months before and use those instead of buying chicken wings and/or turkey. Between the Thanksgiving stock and then fortifying it for the gravy, there was a lot of meat leftover—which gave the dogs an early treat, but was a little overkill. I would recommend this recipe if you have a big menu, but know that it’s still quite time consuming and expensive. And the serving size listed here must be for people who don’t really like gravy lol.
- Lucas
- Mammoth Spring, Arkansas
- 11/28/2021
Prepared as written a few days prior to Thanksgiving. Used store bought chicken broth and fresh thyme from my herb garden. Loved the depth of flavors in this gravy. Will definitely make this again.
- skychi
- Northern Illinois
- 12/28/2020
A whole handful of bay leaves sounds like a misprint to me.
- amy.hazelrigg62
- Albuquerque, NM
- 11/25/2020
Followed the recipe exactly as it says. I did use my own home-made stock, as suggested. Just finished making it and it is so delicous!
- Anonymous
- Santa Barbara, CA
- 12/24/2019
I added a turkey neck and the gizzard, used 2 cups of turkey stock I'd made a week ago by roasting turkey wings. Then I supplemented with boxed chicken broth. When it came time to melt the butter, I used a bit of the fat I'd skimmed from the stock--this added great flavor. And then the mistake: 1/4 tsp. worcestershire sauce, which added a strange note. When I make this again, I'll either leave off the worcestershire, or I'll substitute 1/4 tsp. Kitchen Bouquet.
- ewpeas
- Williamsburg VA
- 11/27/2019
I found turkey backs at the grocery store so hacked them up and browned them with the chicken wings in two pots for more turkey flavor. I pretty much doubled the recipe (added some sage too) and then combined the two in one pot for further reduction, after they were browned with the veggies. Everyone wants more gravy!
- danita566
- Seattle
- 11/26/2019
Made it a day before, had 1 less thing to worry about. Great flavors.
- teesapeesa
- West Milford, NJ
- 1/2/2018
I made this exactly as written with the stock from the Thanksgiving Stock recipe two days before Thanksgiving and heated it on the stove before serving. That was a huge time saver on Thanksgiving Day. The taste was amazing. However, the steps to reduce and thicken took much longer than the recipe indicates. By the time it was done, the yield was only about 2 cups, so no leftovers. If you are going to make this recipe, definitely double it if you have more than 6 people or want leftovers. Considering I spent about 6 hours making the stock and gravy, and the ingredients cost almost $30, I don’t think I’d make this again.
- mightymom2
- Yorba Linda, CA
- 11/29/2017
Delicious and so easy! Everyone ate the chicken wings too!
- siobhannyc
- New Jersey
- 11/27/2017
I have never made the gravy in advance and I thought this recipe too good to be true, but gave it a go. I made it on Sunday before Thanksgiving and it was delicious. I warmed it on the stove and added the pan drippings from the turkey at the end , fantastic. I will always use this recipe, what a great way to cut down on the last minute panic of gravy making amidst so many pots and pans the day of.
- Anonymous
- McLean, VA
- 11/24/2017