Day 15… Make Ahead Gravy {Freezer Gravy}

To go along with your freezer mashed potatoes, you’ll want to make some gravy!  This gravy can made ahead up to 3 days in advance and stored in the refrigerator or frozen for up to 2 months.   

MAKE AHEAD TURKEY GRAVY

6 turkey wings (I often use chicken, as it is easier to find)
2 medium onions, peeled and quartered
1 cup water 
8 cups chicken broth
3 carrots, cut in chunks
3 stalks celery with leaves, cut in chunks
1/2 teaspoon ground thyme
3/4 cup all-purpose flour
2 tablespoons butter
1/4 teaspoon ground black pepper

Roast wings and onions at a 400 degree oven for 1 to 1-1/4 hours or until wings are browned.  If you want a lighter colored gravy, roast the wings and vegetables for a shorter time, until they are cooked, but not brown.

Place browned wings and onions in a 5 quart stockpot. Add 1 cup water to roasting pan and stir, to scrape up any brown bits on the bottom of the pan. Pour the roasting pan water into the stockpot.  Stir in carrots, celery, thyme and 6 cups of chicken broth {reserve 2 cups in the refrigerator}.  Bring to a boil.  Reduce heat to low and simmer uncovered for 1-1/2 hours.

Strain contents of stockpot through a large strainer into a 3 quart saucepan. {When the wings cool, you can pull off the meat and save for another use}.  Press on the vegetables to extract any remaining liquid, then discard them. 

Skim the fat off the liquid and pour back into the saucepan.  Bring to a gentle boil.

In a medium bowl, whisk flour into the remaining 2 cups chicken broth until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper.

Serve immediately or pour into containers and refrigerate or freeze.

To Freeze:  Pour into freezer containers or Ziploc bags.  Freeze for up to 2 months.  Thaw in refrigerator overnight.  Reheat in a saucepan, stirring with a whisk.