Make-ahead gravy recipe uses chicken wings instead of turkey drippings

Bon Appetit published a make-ahead gravy recipe that does not require turkey drippings or even a turkey, instead using browned chicken wings as the flavor base. The wings are cooked with onion, carrot, and celery to build a savory stock foundation, which can be combined with store-bought broth.

White wine is used to deglaze the pan and lift browned bits, while a butter-and-flour roux (preferably Wondra flour) creates a silky texture for the gravy. The recipe suggests refrigerating the gravy for up to four days or freezing it for up to three months in shallow containers.

The gravy thickens when cooled, but can be thinned back to a smooth consistency with a splash of broth and vigorous whisking. The recipe notes that homemade stock is optional, as the browned chicken wings and aromatics enhance even store-bought low-sodium broth.

If desired, turkey drippings can be added when reheating the gravy, but it is recommended to add them gradually and taste before adding salt, especially if the turkey was brined. The recipe is wheat-based due to the flour used.