Chicken gravy with homemade chicken stock
Binging with Babish · ♥ 268.7K likes · 15M views · 11 min video
Read about wings in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- crackle
Deeply brown the chicken wings and spine pieces in a little vegetable oil over high heat in a large saucepan.
- chicken wings and spine pieces
- vegetable oil
- 1 whole onion
- carrots
- celery
- fresh thyme
- 1 head garlic
Add the halved onion, carrots, celery, thyme and the halved head of garlic.
- 8 cups cold water
Once the chicken has good brown colour, deglaze with eight cups of cold water and bring to a simmer.
Lower the heat to a bare simmer and hold it there about four hours, until deeply flavoured and golden.
- 6 tbsp butter
- ⅓ cup all-purpose flour
In a smaller saucepan melt six tablespoons of butter until foaming, add a third of a cup of flour and whisk and cook one minute more.
- 3 cups chicken stock
- soy sauce
Slowly stream in about three cups of the chicken stock, whisking constantly to prevent clumping, and add a glug of soy sauce.
Bring to a bare simmer three to four minutes until thick and gravy-like, taste for seasoning, cover and set aside.
Scoop the browned residue off the bottom of the frying pot and stir it into the gravy.