Make-Ahead Thanksgiving Gravy

Name: Make-Ahead Thanksgiving Gravy
Prep time: 70 min
Total time: 190 min
Yield: 1
Cuisine: Japanese
Ingredients: 1 piece White Onion (1 large white onion); 1 piece Carrot (1 large carrot); 2 pieces Celery (2 stalks celery); 6 pieces Chicken Wing (6 whole chicken wings); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil); 8 sprig Thyme (8 sprigs fresh thyme); 6 pieces Sage (6 fresh sage leaves); 1 tsp Black Peppercorns (1 teaspoon black peppercorns); ¼ cup Red Wine (1/4 cup red wine); 6 cup Water (6 cups water); 1 tsp Brown Miso Paste (1 teaspoon brown miso paste); 1 tsp Worcestershire Sauce (1 teaspoon Worcestershire sauce); ½ tsp Dark Brown Sugar (1/2 teaspoon dark brown sugar); ½ tsp Black Pepper (1/2 teaspoon freshly ground black pepper, plus more to taste); 2 cup Chicken Broth (2 cups stock (above)); 3 tbsp Unsalted Butter (3 tablespoons high-quality unsalted butter); 3 tbsp All-Purpose Flour (3 tablespoons plus 1 teaspoon all-purpose flour); 0 pieces Kosher Salt (kosher salt, to taste)

Make-Ahead Thanksgiving Gravy - Sauces & Condiments (Japanese)

190 minJapanese

Servings1

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Ingredients

For 1 serving

White Onion1 piece · 1 large white onion
Carrot1 piece · 1 large carrot
Celery2 pieces · 2 stalks celery
Chicken Wing6 pieces · 6 whole chicken wings
Vegetable Oil2 tbsp · 2 tablespoons vegetable oil
Thyme8 sprig · 8 sprigs fresh thyme
Sage6 pieces · 6 fresh sage leaves
Black Peppercorns1 tsp · 1 teaspoon black peppercorns
Red Wine¼ cup · 1/4 cup red wine
Water6 cup · 6 cups water
Brown Miso Paste1 tsp · 1 teaspoon brown miso paste
Worcestershire Sauce1 tsp · 1 teaspoon Worcestershire sauce
Dark Brown Sugar½ tsp · 1/2 teaspoon dark brown sugar
Black Pepper½ tsp · 1/2 teaspoon freshly ground black pepper, plus more to taste
Chicken Broth2 cup · 2 cups stock (above)
Unsalted Butter3 tbsp · 3 tablespoons high-quality unsalted butter
All-Purpose Flour3 tbsp · 3 tablespoons plus 1 teaspoon all-purpose flour
Kosher Salt0 pieces · kosher salt, to taste

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Steps

1To Make the Stock
2Peel and quarter the onion into wedges and cut the carrot and celery stalks into several large pieces. Chop each chicken wing into three pieces using a heavy chef's knife or cleaver.
3Heat a large heavy pot or, better, a wide Dutch oven over high heat. Add the oil and brown the wing pieces thoroughly. Remove to a plate or bowl.
4Place the onion wedges cut-side down in the bottom of the pot and scatter the carrots and celery around. Cook, without moving, until the surface of the onion is dark brown. Then flip and cook the other flat side in the same manner. As the onion is cooking, move the carrots and celery so that they brown as well, but the important thing is browning the onion.
5When the second side of the onion is dark brown, add the thyme, sage, and peppercorns and return the chicken to the pot. Deglaze the pot with the red wine, stirring for about 15 seconds and scraping up the browned bits from the bottom of the pot. Add the water and bring to a boil over high heat. Cover tightly, reduce the heat to medium-low, and simmerIf steam starts belching out from under the lid, turn the heat down a bit. for 1 hour.
6Kill the heat and let the pot sit, still covered, for 30 minutes. Then strain the stock through a colander set over a tall, medium sauce pot. You should have approximately 5 cups of liquid. Discard the solids as they've given their all.
7Bring the strained stock to a boil over high heat yet again, then reduce to medium and simmer for 30 minutes to reduce and concentrate the flavors. After this, you should be left with about 3 cups. Strain through a fine sieve into a fat separator and cool long enough for the fat to settle on top. Then pour off the stock into another container, seal and refrigerate. The stock can be kept chilled for up to 2 weeks or frozen for up to 3 months.
8To Make the Gravy
9Whisk the miso, Worcestershire sauce, dark brown sugar, and the 1/2 teaspoon ground black pepper into the 2 cups of stock.
10Melt the butter in a saucepan or saucier over medium-low heat. When the foaming subsides, whisk in the flour. Continue to cook, whisking, until the foaming stops and the roux darkens slightly to light blonde, 3 to 5 minutes.
11While whisking constantly, slowly pour the stock mixture into the roux. Boost the heat to medium and whisk until the gravy gently bubbles and thickens, about 5 minutes. At this point, it should heavily coat the back of a spoon. Taste and adjust seasoning with salt and more black pepper, as desired.
12If there are any signs of lumps, strain through a fine sieve into a gravy boat to serve or another vessel to cool and store. You may need to use a serving spoon to push it through the sieve. The gravy can be cooled and refrigerated for up to 3 days or frozen for up to 3 months then reheated gently for service or, as mentioned above, kept hot in a thermos.