CLASSIC MAKE-AHEAD GRAVY

CLASSIC MAKE-AHEAD GRAVY image

Yield 6 cups

Number Of Ingredients 11

Previous Next

FOR THE STOCK-SAUTE IN 2 T. OLIVE OIL; ROAST:
6 lb. turkey wings and necks
5 ribs celery, chopped 1 onion, chopped
1 head garlic, halved
ADD: 12 cups chicken broth
FOR THE GRAVY-MELT; WHISK IN:
1 stick unsalted butter
1/2 cup all-purpose flour GRADUALLY ADD; FINISH WITH:
8 cups turkey stock
1 T. apple cider vinegar
Salt and pepper to taste

Steps:

Preheat oven to 400°. Saute turkey wings and necks, celery, onion, and garlic in a roasting pan on top of the stove over medium-high until beginning to brown. Transfer to oven, roast 45 minutes, then turn the wings and necks over and roast an additional 45 minutes. Add broth to the pan and cook in the oven for 1 hour, or until reduced to 8 cups. Strain stock and set aside. Melt butter in a large pot over medium heat. Whisk in flour and cook 1-2 minutes, stirring constantly. Gradually add strained stock, whisking until smooth. Bring to a boil, simmer 2 minutes to thicken, then reduce heat to medium-low; simmer 10 minutes. Finish with vinegar, salt, and pepper. Per 1/3 cup: 73 calories; 69 calories from fat; 6g total fat; 4g carb.; 33mg sodium; Og fiber; 3g protein