- 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
- 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.
- 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.
- Stir in the flour and cook over medium heat, stirring constantly, to make a pale roux, about 8 minutes.
- Add the stock, wings, and bay leaf. Season with some of the salt and pepper.
- Simmer the gravy, skimming as necessary, for 30 minutes to 40 minutes. Add the milk and cream and return the gravy to a simmer.
- Strain the gravy through a fine-mesh sieve. Taste the gravy and then adjust seasoning with salt and pepper.
- 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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