Make-Ahead Gravy

A rich and flavorful gravy made with roasted chicken wings, vegetables, and white wine. This make-ahead version can be prepared up to 5 days in advance, perfect for holiday meals and special occasions.

8 servings

1 hr 44 min

Published October 4, 2025

Ingredients

•1 tablespoon vegetable oil
•1 pound chicken wings
•1 large onion
•1 large carrot
•1 stalk celery
•1 handful mixed herbs
•1 cup dry white wine
•6 cups chicken broth
•3 tablespoons unsalted butter
•¼ cup flour
•½ teaspoon Worcestershire sauce
•1 to taste Kosher salt
•1 to taste black pepper

Cooking Instructions

1.
Heat oil in a large saucepan over medium-high. Cook chicken wings, turning occasionally, until golden brown, 10-12 minutes. Add onion, carrot, and celery and cook, stirring and turning wings often, until everything in pan is deeply browned, 14-16 minutes. Add herbs and cook, stirring, until fragrant, about 1 minute. Pour in wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of pan. Bring to a boil and cook until wine is reduced by half, about 5 minutes. Add stock and return to a boil. Reduce heat and simmer, stirring occasionally, until liquid is reduced by a third, 35-40 minutes.
75 min
2.
Strain fortified stock through a fine-mesh sieve into a heatproof bowl. (You should have about 4 cups. If you don't, add enough stock or water to get you there.) Discard solids. Keep fortified stock warm while you make your roux.
10 min
3.
Heat butter in a medium saucepan over medium. Whisk in flour and cook, whisking constantly, until roux is golden brown and looks smooth and shiny, about 4 minutes.
4 min
4.
Whisking constantly, ladle fortified stock into roux, pouring in gradually and making sure to incorporate after each addition before adding more. Simmer, whisking often, until gravy is thickened and reduced to about 3 cups (it should coat a spoon), 8-10 minutes. Stir in Worcestershire sauce, taste, and season with salt and pepper
10 min
5.
Gravy can be made 5 days ahead. Let cool; cover and chill. Reheat over low before serving.
5 min

Ingredients

•1 tablespoon vegetable oil

•1 pound chicken wings

•1 large onion

•1 large carrot

•1 stalk celery

•1 handful mixed herbs

•1 cup dry white wine

•6 cups chicken broth

•3 tablespoons unsalted butter

•¼ cup flour

•½ teaspoon Worcestershire sauce

•1 to taste Kosher salt

•1 to taste black pepper

Cooking Instructions

Heat oil in a large saucepan over medium-high. Cook chicken wings, turning occasionally, until golden brown, 10-12 minutes. Add onion, carrot, and celery and cook, stirring and turning wings often, until everything in pan is deeply browned, 14-16 minutes. Add herbs and cook, stirring, until fragrant, about 1 minute. Pour in wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of pan. Bring to a boil and cook until wine is reduced by half, about 5 minutes. Add stock and return to a boil. Reduce heat and simmer, stirring occasionally, until liquid is reduced by a third, 35-40 minutes.

75 min

Strain fortified stock through a fine-mesh sieve into a heatproof bowl. (You should have about 4 cups. If you don't, add enough stock or water to get you there.) Discard solids. Keep fortified stock warm while you make your roux.

10 min

Heat butter in a medium saucepan over medium. Whisk in flour and cook, whisking constantly, until roux is golden brown and looks smooth and shiny, about 4 minutes.

4 min

Whisking constantly, ladle fortified stock into roux, pouring in gradually and making sure to incorporate after each addition before adding more. Simmer, whisking often, until gravy is thickened and reduced to about 3 cups (it should coat a spoon), 8-10 minutes. Stir in Worcestershire sauce, taste, and season with salt and pepper

10 min

Gravy can be made 5 days ahead. Let cool; cover and chill. Reheat over low before serving.

5 min