For folks who really want to get ahead on their Thanksgiving prep, we present this make-ahead gravy, which you can stash in your refrigerator up to 5 days before T-day. (And, frankly, in your freezer for up to 3 months.) Since we don’t assume you have a casual turkey carcass and drippings lying around, this recipe deploys a different poultry that’s available (and relatively inexpensive) year-round: chicken wings.
For the most flavorful gravy, you’ll fortify pre-made stock (store-bought or homemade) with the seared wings and a few aromatics. For thickening the gravy, we turn to Wondra flour, a very finely milled variety that is less prone to lumps. (It’s also great for frying and makes pretty great pie crust too.) You can use all-purpose if you wish, just be sure to add the liquid slowly, and whisk well between each addition.
When you’re ready to reheat the gravy, have a cup or so of stock on standby. Gravy has a tendency to thicken over time, but a splash more liquid and a vigorous whisk will easily bring it back to silky, mashed-potato-pooling glory.