Tuesday, November 22, 2016


Here is a foolproof way to have the perfect and most delicious turkey gravy for Thanksgiving or Christmas. I have been doing this for several years and my gravy is always a hit. Make this a couple of days or a week before Thanksgiving or Christmas. You will freeze it and bring it out to thaw when the turkey goes into the oven.

3 stalks celery, coarsely chopped
2 carrots, peeled and coarsely chopped
2 onions, peeled and coarsely chopped
5 fresh bay leaves
4 sprigs of fresh rosemary
2 sprigs of fresh thyme 
3 star anise

4 strips hickory or maple wood smoked bacon, diced
12 chicken wings, separated at the joint
Extra-light olive oil or grape seed oil
Sea salt and freshly ground black pepper

6 T all-purpose flour
4 cups chicken broth or stock
2 cups boiling water

Preheat oven to 375 degrees F.

In a heavy roasting pan, add the first set of ingredients. 
Sprinkle on the diced bacon and add the chicken wings
Drizzle with oil and season to taste with salt and pepper.
Place in oven a roast for 1 hour.

Remove from oven and place on top of stove over medium-low heat and using a potato masher, mash the vegetables and chicken wings, to release their juices.
Scrape up the bottom of the pan with a wooden spoon.

Gradually mix in the flour and cook a couple of minutes.
Pour in the chicken broth and boiling water.
Turn up the heat to boil for 5 minutes until thickened. 
Then turn down heat and simmer for 15 minutes. 
Remove chicken wings and let cool slightly. 
Strain the gravy through a sieve into a large heatproof measuring pitcher.
Gently mash the vegetables in the sieve to release the flavor. 
Discard the vegetables, (I take the meat off of the bones and put it in my dogs food).
Once it has cooled to room temperature, put into a container and freeze or if making a couple of days before Thanksgiving, you can store it in refrigerator. 

Take out of freezer to defrost when turkey goes into oven.

Gravy Finish
When turkey comes out of the oven, use a carving fork to tilt the turkey over the pan to let the juices run out.
Place turkey on a carving board and cover with a tent of aluminum foil.

Pour pan juices into a gravy separator and pour dark part back into the pan and scrape up the flavorful bits up from the bottom of the pan with a wooden spoon. 

Add ½ t poultry seasoning  
½ t celery salt  
2 T flour and stir.
Add the pre-made Gravy Starter and 1 cup of turkey stock that you made with the neck, and giblets. You can also just add a little more chicken stock.
Bring to a boil over medium heat, while stirring. 

Strain again through a sieve into a saucepan and keep hot until ready to serve.