This is how we roux it! I started with an old Bobby Flay recipe and then tried Ina Garten’s homemade gravy. I blended the two, threw in some additions and came up with this recipe. Ina Garten’s technique of sautéing the onions in butter until the onions are soft is what makes this gravy amazing. It really sets it apart from the standard quickie that Granny did right before serving the turkey. This one takes time and it is worth it.
Homemade Gravy (Non-Paleo)
Boil two turkey wings in 2-1/2 cups stock or broth, simmer to cook the juices out 1-2 hours. I often throw in some celery ribs with leaves, whole garlic cloves in the skin, thyme, parsley and sage leaves from the garden and some black pepper. No salt. After two hours, strain and return liquid to low heat.
In a large pot simmer 1/4 pound (1 stick) unsalted butter and 1-1/2 cups diced onions (usually 2 med-large). Cook until the onions are completely cooked and soft, usually around 15-20 minutes. Do not skip this step. This important step with real butter or ghee will give the gravy an amazing flavor.
Step Three: The Roux
I consider this the most important skill in the kitchen. Equal parts flour to butter. Sprinkle the flour in to the pan with onions, whisk to incorporate, then add 1 teaspoon thyme, 1 teaspoon sea salt and 1/2 teaspoon black pepper. Cook 2-3 minutes on a soft boil. Slowly add 2 cups of the hot strained chicken stock that you made in step 1. Cook uncovered for 4-5 minutes until it begins to thicken. Add 1 tablespoon white wine and 1 tablespoon heavy cream. Season to taste.
2 Turkey Wings from your local butcher counter
2-4 cups stock depending on your desired thickness
1/4 pound (1 stick) unsalted butter
1-1/2 cups chopped yellow onion (about 2 medium onions)
1/4 cup plain white flour
1 teaspoon thyme (or sage or parsley)
1 teaspoon sea salt or kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon white wine
1 tablespoon heavy cream