Using freshly made poultry-bone stock to make your gravy yields a result that is truly liquid gold. To make the stock for the gravy, you’ll roast the bones from two chickens or one turkey first with onions and garlic, and then a second time for three hours, covered in water. Deglazing the pan with white wine and adding mushrooms and thyme adds extra flavor. Chicago chef Mike Sheerin shared his technique with me a few years back and I use it frequently. Bonus: View our marvelous mashed potatoes recipe using best-of methods from Mike and another famed Chicago chef, Matthias Merges. Continue Reading…
