Year Round Make Ahead Gravy
  • 1 tablespoon canola oil
  • 1 pound chicken wings
  • 1 chopped onion
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • A small handful of rosemary
  • 1 cup dry white wine
  • 6 cups broth
  • 3 T. butter
  • ΒΌ cup Wondra flour
  • Kosher salt, freshly ground pepper
  1. Heat oil in a large saucepan over medium-high.
  2. Cook the wings until golden brown-about 10 minutes turning a few times.
  3. Add onion, carrot, and celery until everything is deeply browned, 15 more mins.
  4. Add rosemary for a minute.
  5. Add wine.
  6. Bring to a boil and reduce wine by half, about 5 mins.
  7. Add stock and bring it up to a boil. Reduce to a simmer, stirring a few times occasionally.
  8. Reduce liquid by ⅓ for about 30-35 mins.
  9. Strain the stock (you should get 4 cups-if not add extra stock)
  10. Next, make roux:
  11. In a medium saucepan on medium heat, melt the butter.
  12. Whisk in wondra and cook while stirring 4 mins.
  13. Add in your stock slowly and whisking between each addition.
  14. Reduce while on a simmer to 3 cups-should take 10 mins.
  15. Season with salt and pepper.
Recipe by Hugs and Cookies XOXO at