Make-Ahead Turkey Gravy Recipe (Without Drippings)

  • Preparation 15 min
  • Cooking 1 h 20 min
  • Servings 10 to 12
  • Freezing Absolutely

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Ingrédients

  • 2 lb (900 g) chicken wings
  • 3 tbsp (45 ml) olive oil, plus more as needed
  • 1 onion, quartered
  • 1 carrot, cut into large pieces
  • 1 celery stalk, cut into large pieces
  • ½ cup (125 ml) dry white wine
  • 6 cups (1.5 L) low-sodium chicken broth, plus more as needed
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • ½ cup (125 ml) unsalted butter
  • ½ cup (125 ml) all-purpose flour
  • 1 tbsp (15 ml) Worcestershire sauce
  • Salt and freshly ground pepper

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Preparation

  • In a large pot, heat the olive oil over medium-high heat. Brown the chicken wings for 10 to 12 minutes, turning them, until nicely golden.
  • Add the onion, carrot and celery. Stir and cook for 10 minutes, adding a little oil as needed.
  • Pour in the white wine, scraping the bottom of the pot. Add the broth, thyme and bay leaf. Bring to a boil, then simmer uncovered for 45 minutes.
  • Strain through a sieve into a large bowl, pressing on the wings to get their juice out. You should have about 5 cups (1.25 L) of broth. Add chicken broth if needed.
  • In a clean saucepan, melt the butter over medium heat and let it cook until it turns nutty brown. Add the flour and cook the roux for 2 to 3 minutes, whisking.
  • Slowly pour in the hot strained broth, whisking constantly. Bring to a boil, then lower the heat and simmer for 10 minutes, whisking often.
  • Add the Worcestershire sauce. Taste, then season with salt and pepper. Strain if you like.
  • Cover the surface with parchment paper, let cool and refrigerate for up to 3 days, or freeze for up to 3 months.
  • On the day of the meal, reheat over low heat, whisking, with a little chicken broth if the gravy is too thick.