Make-Ahead Gravy

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme leaves
• Salt to taste

Directions

1. Set an oven rack in the middle position and warm the oven to 425°F. Arrange the wings in a large, deep roasting pan and roast them for 40 minutes, turning them once midway through. Move the wings into a large Dutch oven or another sturdy pot. Pour about 1/2 cup water into the roasting pan, then loosen the browned bits on the bottom with a wooden spoon. Add those drippings and browned bits to the pot with the wings.
2. Add the onion, carrots, celery, bay leaves, sage, thyme, and 10 cups water to the pot. Bring everything to a simmer over medium-high heat, then reduce the heat to low and let it bubble gently for 2-1/2 hours, spooning off any foam that collects on top. Stir in the salt, then strain the stock and discard the solids.
3. In a deep skillet set over medium-low heat, melt the butter. Stir in the shallots and cook them gently until they soften without browning, about 2 minutes. Sift the flour over the shallots and stir it in. Continue cooking and stirring until the roux turns lightly golden, about 5 minutes.
4. Add the stock slowly, a ladleful at a time, stirring each addition into the roux before adding more. Once all the stock is in the skillet, let the gravy simmer gently until it thickens, about 8 minutes. Stir in the salt and pepper. Use it right away, or cool it, cover it, and refrigerate it for up to 5 days. When reheating, stir in a few tablespoons of stock or water if the gravy needs loosening.