• Country Gravy

    1 vote
    Servings: 2 Qts
    by DCMH
    562 recipes


    • 1/2 cup clarified butter
    • 1 lb slab bacon, rind removed, minced
    • 1 lb onions, minced
    • 4 oz celery minced
    • 1 Tbsp garlic, minced
    • 5 oz all-purpose flour
    • 2 qts chicken stock
    • 24 oz chicken wings, browned
    • 1 each, bay leaf
    • 2 Tbsp kosher salt, plus additional as needed
    • 2 tsp ground black pepper, plus additional as needed
    • 3/4 cup milk
    • 3/4 cup heavy cream


    1. Heat the butter in a rondeau or sauce pot over medium-low heat. Add the bacon and cook until the fat is released from the bacon and the bacon bits are crispy, about 8 minutes.
    2. Add the onions, celery, and garlic and sweat until the onions are translucent, 4 to 6 minutes. Pour off the excess fat, leaving about 1/2 cup/120 ml.
    3. Stir in the flour and cook over medium heat, stirring constantly, to make a pale roux, about 8 minutes.
    4. Add the stock, wings, and bay leaf. Season with some of the salt and pepper.
    5. Simmer the gravy, skimming as necessary, for 30 minutes to 40 minutes. Add the milk and cream and return the gravy to a simmer.
    6. Strain the gravy through a fine-mesh sieve. Taste the gravy and then adjust seasoning with salt and pepper.
    7. The gravy is ready to serve now, or it may be rapidly cooled and held under refrigeration for up to 3 days for later service.

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