Alton's T-Day Gravy

Name: Alton's T-Day Gravy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 5 Tbsps all purpose flour; 1 small bay leaf; 1 large carrot, coarsely chopped; 1 large celery stalk, coarsely chopped; 473 milliliters dry white wine; 1 Tbsp chopped fresh parsley; 1 teaspoon chopped fresh sage; 1 teaspoon chopped fresh thyme; 1 large onion, coarsely chopped; 4 servings Roasting pan with pan juices reserved from turkey; 2 fresh parsley sprigs; 2 fresh thyme sprigs; 1 kilograms chicken wings or turkey wings; 2 Tbsps vegetable oil; 3 liters water, divided

Alton's T-Day Gravy is a dairy free recipe with 4 servings. One portion of this dish contains about 52g of protein, 38g of fat, and a total of 712 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up turkey wings, parsley, carrot, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It works well as a rather expensive sauce.

Instructions

Preheat oven to 450°F. Toss wings and oil in large bowl to coat; transfer to large roasting pan. Roast 45 minutes. Turn wings over; roast until deep golden brown, about 20 minutes.

Ingredients you will need

Chicken Wings

Cooking Oil

Equipment you will use

Roasting Pan

Bowl

Oven

Add 1 cup water to pan and continue roasting wings 10 minutes longer.

Ingredients you will need

Water

Chicken Wings

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Frying Pan

Transfer wings with liquid to large pot, scraping in any browned bits from roasting pan.

Ingredients you will need

Chicken Wings

Equipment you will use

Roasting Pan

Pot

Add remaining 10 cups water, onion, celery, carrot, and herbs to pot. Bring to boil. Reduce heat to medium-low and simmer uncovered until reduced to 5 cups stock, about 3 1/2 hours. Strain through sieve set over large glass bowl. Press on solids in sieve to release as much stock as possible. Cool 30 minutes, then refrigerate overnight. (Stock can be made 3 days ahead. Cover and keep refrigerated.)

Ingredients you will need

Carrot

Celery

Herbs

Onion

Stock

Water

Equipment you will use

Sieve

Bowl

Pot

Transfer fat "cap" from surface of chilled stock to small bowl. Dry fat with paper towels. Using hands, break fat into pieces. Measure 5 tablespoons fat and transfer to another bowl; add flour and stir to form smooth paste. Refrigerate schmaltz manié until cold.

Ingredients you will need

Schmaltz

All Purpose Flour

Stock

Equipment you will use

Paper Towels

Bowl

Roll into 1/2-inch balls. (Can be made 2 days ahead. Cover schmaltz manié and stock separately and refrigerate.)

Ingredients you will need

Schmaltz

Stock

Roll

Pour pan juices from turkey roasting pan into fat separator or large measuring cup; spoon off fat if using measuring cup.

Ingredients you will need

Whole Turkey

Equipment you will use

Measuring Cup

Roasting Pan

Place roasting pan over 2 burners.

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Roasting Pan

Add wine and boil 1 minute, scraping up browned bits.

Ingredients you will need

Wine

Pour wine with bits into heavy large saucepan.

Ingredients you will need

Wine

Equipment you will use

Sauce Pan

Pourin pan juices from fat separator, leaving fat behind, or add degreased pan juices from measuring cup.

Equipment you will use

Measuring Cup

Frying Pan

Add herbs and stock to same saucepan. Bring to boil.

Ingredients you will need

Herbs

Stock

Equipment you will use

Sauce Pan

Whisk in schmaltz manié balls 1 at a time (or paste by teaspoonfuls), cooking gravy briefly after each few additions to judge consistency and boiling gravy until reduced to 4 cups and thick enough to coat spoon, whisking often, about 6 minutes. Season gravy to taste with salt and pepper.

Ingredients you will need

Salt And Pepper