Chicken Wing Gravy
By: Derek Dammann
Chicken Wing Gravy
This can be made ahead of time and frozen to make life easier on the big day. —D.D.
From Canada’s 100 Best Cooking Issue 2016
INGREDIENTS
Serves
8
Gravy
- 12 whole chicken wings, broken up with a wooden mallet
- 3 slices bacon, chopped
- 2 ribs celery, chopped
- 2 carrots, peeled and chopped
- 2 yellow onions, chopped
- 5 sprigs thyme
- 2 sprigs rosemary
- 5 sage leaves
- 2 bay leaves
- 2 tbsp canola oil
- Salt, pepper
- 3 tbsp flour
- 60 ml (¼ cup) Madeira
- Sherry vinegar
METHOD
Preheat oven to 175°C (350°F). In a roasting pan combine chicken, bacon, celery, carrot, onion, thyme, rosemary, sage and bay leaves. Add oil, toss to coat, and season generously. Transfer to the middle rack of the oven until contents are brown—about 1 hour, stirring approximately every 20 minutes. Transfer to stovetop on medium heat. Stir mixture until it begins to sizzle and pop. Sprinkle flour evenly over the mixture, and stir continuously until mixture is evenly glazed—3-5 minutes. Deglaze with the Madeira, scraping the bottom of the pan with a wooden spoon. When the wine is reduced, to syrup add 2 l (2 quarts) hot water and bring to a boil. Lower heat to
Sprinkle flour evenly over the mixture, and stir continuously until mixture is evenly glazed—3-5 minutes. Deglaze with the Madeira, scraping the bottom of the pan with a wooden spoon. When the wine is reduced, to syrup add 2 l (2 quarts) hot water and bring to a boil. Lower heat to medium low, and simmer for another 12-15 minutes, or until liquid is reduced to desired consistency.
Strain sauce through a fine mesh sieve into a saucepan (discard solids). Taste, adjust seasoning, and brighten with a few drops of vinegar. Set aside.
