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Year Round Make Ahead Gravy

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Ingredients
  

  • 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

Instructions
 

  • Heat oil in a large saucepan over medium-high.
  • Cook the wings until golden brown-about 10 minutes turning a few times.
  • Add onion, carrot, and celery until everything is deeply browned, 15 more mins.
  • Add rosemary for a minute.
  • Add wine.
  • Bring to a boil and reduce wine by half, about 5 mins.
  • Add stock and bring it up to a boil. Reduce to a simmer, stirring a few times occasionally.
  • Reduce liquid by 1/3 for about 30-35 mins.
  • Strain the stock (you should get 4 cups-if not add extra stock)
  • Next, make roux:
  • In a medium saucepan on medium heat, melt the butter.
  • Whisk in wondra and cook while stirring 4 mins.
  • Add in your stock slowly and whisking between each addition.
  • Reduce while on a simmer to 3 cups-should take 10 mins.
  • Season with salt and pepper.