Pre-make your gravy

I actually serve 2 gravies at Thanksgiving. I purchase a gluten free version for one of the guests (that way I can make sure I haven’t inadvertently contaminated it in the making). This past weekend I premade the gluten version I will be serving.

I looked at 2 different stores for turkey parts, but no luck. I just went with chicken parts instead. I first roasted the chicken legs with garlic, onions and carrots. It should have celery also but my DH hates celery so I often do not use it any recipes.

After 90 minutes of roasting I added everything to a stock pot and added lots of chicken stock. All the ingredients were simmered for a few hours. I drained everything and placed the liquid in the fridge overnight to get the fat to rise to the top. I then made a roux with the fat and some flour (hence the non gluten free option). I ended up with about 7 cups of gravy. You hope that will be enough to all who attend the meal.

Right after straining, it looks like the fat has already begun to rise.