Make-Ahead Gravy

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This make-ahead gravy is a game-changer for anyone looking to reduce stress during a busy Sunday roast or festive celebration. By using chicken wings and a variety of fresh vegetables, you create a deeply savoury, fortified stock that provides a far superior flavour to any shop-bought alternative. It is a brilliant heart-healthy option, as you can control the salt content and ensure the finished sauce is rich without being overly heavy.

Preparing this recipe in advance allows the flavours of the rosemary, thyme and bay to fully develop, resulting in a silky-smooth texture that complements any poultry dish perfectly. Simply store the gravy in the fridge for up to five days and gently reheat it over a low heat when you are ready to serve. This reliable homemade sauce is the ultimate time-saving addition to your culinary repertoire.

Ingredients for Make-Ahead Gravy

1 כף שמן צמחי
450g chicken wings
1 large onion, unpeeled, coarsely chopped
1 large carrot, peeled, coarsely chopped
1 גבעול סלרי, קצוץ גס
A small handful of rosemary, thyme, and/or bay leaves
1 cup dry white wine
1450ml (or more) Thanksgiving Stock or low-sodium chicken broth
3 כפות חמאה ללא מלח
30g Wondra or plain flour
1/2 teaspoons Worcestershire sauce
מלח כשר, פלפל גרוס טרי

How to make Make-Ahead Gravy

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.

Strain fortified stock through a fine-mesh sieve into a heatproof bowl. (You should have about 950ml . If you don’t, add enough stock or water to get you there.) Discard solids. Keep fortified stock warm while you make your roux.

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.

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 725ml (it should coat a spoon), 8–10 minutes. Stir in Worcestershire sauce, taste, and season with salt and pepper

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

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.