This Gravy Base Can Be Made Ahead And Be Refrigerated For 1 Week Or Frozen For Up To 3 Months
Ingredients
6 Tablespoons Butter
1 Large Red Onion, Halved And Sliced Into 1/2 Inch Slices
4 Large Garlic Cloves, Peeled And Halved
6 Tablespoon All Purpose Flour
4 Cups Of Nana Pat’s Homemade Chicken Stock – See Recipe Below
2 Tablespoon Orange Brandy
10 Large Sage Leaves
2 Bay Leaves
Kosher Salt And Pepper
1 Cup Dry White Wine For Gravy Making
Method To Make The Gravy Base
Melt the butter, add the onions and garlic and saute stirring for 15 minutes until the onions become brown and start to caramelize
Sprinkle in the flour and cook, stirring constantly about 1 1/2 minutes
Stir in the chicken stock and brandy, sage leaves and bay leaves, 2 tsp salt and 1 tsp pepper
Bring to a boil and reduce heat, simmering for 20 minutes, stirring occasionally
Set aside at room temperature for 1 hour then strain, pressing the solids lightly then discard the solids
Refrigerate until ready to use
Method To Make The Turkey Gravy
After you have the turkey cooked, remove it from the roasting pan to rest, covered lightly with foil
Place the roasting pan on the stovetop, over medium heat and add the wine
Bring to a boil, then lower the heat and simmer for 2 minutes scraping up ,stirring up all the brown bits clinging to the bottom of the pan
Slowly whisk your prepared gravy base into the pan
Simmer for about 5 minutes, until the gravy is smooth and slightly thickened
Taste for seasonings and serve hot
Nana Pat’s Homemade Chicken Stock
2 Pounds Chicken Bones – Chicken Wings, Legs, Thighs And Backs.
2 Onions, Roughly Chopped
2 Carrots, Roughly Chopped
3 Celery Sticks, Roughly Chopped
4 Sprigs Of Thyme
2 Bay Leaves
8 Cups Cold Water
In large stockpot over high heat bring the bones, onions, carrots, celery, garlic and thyme
and water and bring to a boil
Add the bay leaves
Reduce the heat and simmer for 4-6 hours, until the stock is richly flavoured
Strain through a fine sieve, into a bowl and use immediately
Or cool to room temperature and pour into containers, glass or plastic and refrigerate until ready-to-use
Or remove the layer of fat from the stock after cooling overnight, and freeze in large sealer jars until needed and then thaw in refrigerator overnight the day before needed.
