I know that you can go and buy the gravy package from the store but believe me nothing will ever taste like the one that I am about to share with you.
Ingredients for the chicken stock:
1 Tbsp of Olive Oil
1 lb of Chicken Wings
3 Stalks of Celery, cut in quarters
2 Carrots, cut in quarters
2 Onions, cut in quarters
1 Large Head of Garlic, cut in half
½ cup of White Wine
2 Pieces of Rosemary
4 Pieces of Thyme
5 Cups of Chicken Stock
Ingredients for the Gravy:
Fat drippings from the turkey
Salt and Pepper.
Strained Turkey Juices
How to Prepare:
Pre-heat the oven to 400F.
Cut the onion, celery, carrots and garlic and place at the bottom of the tray with the herbs.
Season with salt and pepper.
Add about 1 tbsp of olive oil to the veggies and mix together.
Add the chicken wings on top of the vegetables and place in the oven for 45 minutes.
After 45 minutes, add the white wine and the chicken stock to the tray and put back in the oven for another 45 minutes or when the liquid has reduced about half.
Take out of the oven and strain the liquid. Then put in a gravy separator to separate the fat.
Repeat the last step with the turkey drippings.
Match the fat you get out of the stock or the turkey drippings with the same amount of flour to make the roux for the gravy.
In a pot, add the fat and the flour and mix together on a medium heat until well combined for about 3 minutes.
Whisk the chicken stock that was prepared and the juices that were strained from the turkey slowly with the flour/fat mixture.
When it starts to boil, lower the flame and let it simmer for 10 minutes and serve.
TIP: You can prepare the chicken stock a few days earlier and put in the fridge.