Make Ahead Gravy
Rich, Silky Gravy You Can Prep Days Ahead for a Stress-Free Feast.
This make-ahead gravy is your Thanksgiving secret weapon! Crafted with a deeply flavorful stock, a golden roux, and just a hint of Worcestershire for umami magic, it’s rich, velvety, and downright foolproof. The best part? You can make it up to five days in advance, so you can focus on the turkey and sides when the big day arrives. Perfectly seasoned and ready to coat everything on your plate, this gravy is the MVP of your holiday meal.
1 tablespoon vegetable oil
1 lb. chicken wings
1 large onion, unpeeled, coarsely chopped
1 large carrot, peeled, roughly chopped in 1.5 inch pieces
2 celery stalks, roughly chopped in 1.5 inch pieces
4 large garlic cloves
A small handful of rosemary, thyme, and/or bay leaves (I used all 3)
1 cup dry white wine
6 cups chicken stock (homemade really is best here, if possible)
3 tablespoons unsalted butter
¼ cup all-purpose flour
1 teaspoon Worcestershire sauce
juice of half a lemon
Kosher salt, freshly ground pepper
Step 1: Build the Flavorful Stock
Start by heating a tablespoon of vegetable oil in a large saucepan over medium-high heat. Toss in a pound of chicken wings and cook, flipping occasionally, until they’re golden brown—this should take about 10–12 minutes. Next, add a coarsely chopped onion (leave the peel on), a peeled and chopped carrot, chopped celery stalk and garlic. Cook everything together, stirring and turning the wings frequently, until everything is a rich, deep brown—this will take another 14–16 minutes.
Toss in a small handful of herbs like rosemary, thyme, or bay leaves, and stir for about a minute until they release their aroma. Pour in a cup of dry white wine, and use a wooden spoon to scrape up all those flavorful browned bits stuck to the bottom of the pan. Bring the wine to a boil and let it cook down by half, about 5 minutes.
Now, pour in chicken stock. Bring it all to a boil, then lower the heat to a simmer. Let it cook down, stirring occasionally, until the liquid reduces by about a third, which should take around 35–40 minutes.
Step 2: Strain and Prep the Stock
Pour the stock through a fine-mesh sieve into a heatproof bowl—you should end up with about 4 cups. Discard the solids. Keep your stock warm while you move on to the roux.
Step 3: Make the Roux
In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Once melted, whisk in flour. Keep whisking non-stop for about 4 minutes until the roux turns golden brown and has a smooth, shiny texture.
Step 4: Combine the Stock and Roux
Slowly ladle the warm stock into the roux, whisking constantly. Add the liquid gradually, making sure each addition is fully blended before adding more. Once all the stock is incorporated, let it simmer while whisking frequently. Cook until the gravy thickens and reduces to about 3 cups. You’ll know it’s ready when it can coat the back of a spoon—this takes about 8–10 minutes.
Finish by stirring in the Worcestershire sauce. Taste your gravy and adjust the seasoning with kosher salt, and freshly ground black pepper, and lemon juice, as needed
Pro Tip: Make It Ahead
You can prep this gravy up to 5 days in advance. Let it cool completely, cover it, and store it in the fridge. When it’s time to serve, just reheat it gently over low heat.
Enjoy a stress-free Thanksgiving with this rich, flavorful gravy!