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From America's Test Kitchen Season 2: Thanksgiving Dinner
In our first attempts at drippings-free gravy, we used a stock flavored with giblets, but the results were disappointingly weak. In our next attempt, we added the backbone and neck (which we had been discarding) along with some celery, carrots, onion, and garlic. After roasting the bones and vegetables until they were well browned, we placed them in a saucepan with some chicken stock, white wine, and water. An hour and a half later, we had a flavorful stock. When the stock cooled, the fat could be removed and reserved. We then mixed the fat with flour and created a flavorful roux that we used to thicken the stock, and the gravy was equally full on flavor. Even better, by making the stock ahead of time while the turkey is brining, there is less work to do on Thanksgiving Day.
Makes about 1 quart
To roast the trimmings and vegetables, it’s best to use a roasting pan that can sit on the stovetop. If you don’t own one, a broiler pan bottom will work; when setting it on the stovetop, however, use medium heat instead of high heat and add only half the amount of chicken broth before scraping up the drippings; add the other half of the chicken broth to the saucepan along with the wine.
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