CHEATER GRAVY

Elevate your quick gravy by making a simple stock first. Sure, you can really cheat by using only boxed or canned broth, but your gravy is only as good as the liquid you add, and this simple step takes little effort for maximum reward. This gravy would be ideal for not just poultry but poutine as well.

QUICK CHICKEN STOCK

1 box (946 mL) unsalted chicken broth

2 cups (500 mL) water

4 whole chicken wings

1 small carrot, cut in half

1 small unpeeled onion, quartered

2 unpeeled cloves garlic, smashed

1/2 tsp (2 mL) dried thyme leaves

2 bay leaves

GRAVY

2 tbsp (30 mL) butter

1/4 cup (60 mL) all-purpose flour

2 cups (500 mL) Quick Chicken Stock

1 clove garlic, grated on rasp Salt and pepper 2 tbsp (30 mL) chopped parsley (optional)

1 For the chicken stock, place broth and water into a medium pot. Add wings, carrot, onion, garlic, thyme and bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, for about 1 1/4 hours. Strain stock through a sieve into a pot. You should have about 2 cups (500 mL). If you have more, simply simmer a little longer. Strain and discard solids.

2 For the gravy, wipe pot clean; melt butter over medium heat. Whisk in flour until blended and lightly coloured, about 45 seconds. Gradually and continuously whisk in chicken stock. Continue to whisk until gravy comes to a boil, then reduce heat. Add garlic; simmer, stirring occasionally, for 5 minutes or longer to achieve the thickness you want. Taste and season with salt and pepper. Stir in parsley, if using. Gravy can be used right away or covered and refrigerated for a few days. Gravy also freezes well.

Makes 2 cups (500 mL)