Make-Ahead Thanksgiving Gravy
Most Thanksgiving gravy recipes require last-minute construction as they usually call for pan drippings from the bird to make a broth to thicken. This means a lot of last-minute fuss and more times than not, disappointing flavor. The approach here is to create a flavorful and concentrated stock ahead of time...way ahead, and then thicken it before use. It's the best gravy I know how to make. I often finish it a couple of hours before I serve the bird and keep it hot in a thermos.Photo by Lynne Calamia
- Time: 190 min
- Servings: 1
Source: Alton Brown
Ingredients
- large white onion
- large carrot
- stalks celery
- whole chicken wings
- tablespoons vegetable oil
- sprigs fresh thyme
- fresh sage leaves
- teaspoon black peppercorns
- red wine
- water
- teaspoon brown miso paste
- teaspoon Worcestershire sauce
- teaspoon dark brown sugar
- teaspoon freshly ground black pepper, plus more to taste
- stock
- tablespoons high-quality unsalted butter
- tablespoons plus 1 teaspoon all-purpose flour
- kosher salt, to taste