Makes about 4 cups gravy
Author note: The chicken drumettes is to create “drippings” that would typically be collected at the end of the roasted turkey process. If you have drippings already available, skip the first step and omit the chicken and olive oil from your ingredient list. To save prep time, use pre-diced onions, carrots and celery. It is important to run the gravy through a fine sieve at the end. The final gravy texture is off putting if this step is skipped.
Ingredients
1 tbsp extra virgin oil
1 lb chicken drumettes
3 tbsp unsalted butter
3 tbsp flour
1 cup dry white wine
4 cups chicken stock
2 tbsp tomato paste
1/4 cup diced celery
1/2 cup diced onions
1/2 cup diced carrots
2 bay leaves, torn in half
Fresh sage and thyme, tied together
1 tsp kosher salt
black pepper, to taste
Instructions
In a large pan, add the olive oil and warm over medium-high heat. Once hot, add the chicken and cook until brown, making sure to brown all sides, about 10 to 15 minutes. Remove the chicken and set aside to use for optional chicken stock.
Reduce the heat to medium, add butter and melt. Whisk in the flour and cook until golden brown, about 5 minutes. Stir frequently to prevent burning. Add the wine and stock, scrapping the bottom of the pan. Reduce the heat to medium-low and bring to a gentle simmer.
Whisk in tomato paste. Add celery, carrots, onions, herbs, salt and pepper. Let simmer for 1 to 2 hours, or until thickened to preference.
Pour the gravy through a fine mesh sieve into a storage container. Cool for 15 minutes, cover and store in fridge, up to two days before serving.
When ready to use, pour the gravy into a sauce pan. Gently reheat on low, stirring frequently to prevent sticking and burning. Keep warm until service.
