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Lager Gravy

Photo: Theresa Raffetto; Styling: Gerri Williams for James Reps
Prep time 10 mins
Cook time 1 hr, 15 mins
Yield Yields: about 3 cups (serving size: 1/4 cup)
Use your favorite brew for Lager Gravy, and then just heat and serve with your holiday turkey. Lagers work well in gravy because they add a slight bite and hint of yeasty flavor without being overwhelming.

Ingredients

  • 2 pounds chicken wings
  • 2 tablespoons vegetable oil
  • Salt and pepper
  • 1/3 cup all-purpose flour
  • 3 cups low-sodium chicken broth or water
  • 1 1/2 cups lager

Nutrition Information

  • calories 144
  • fat 5 g
  • satfat 1 g
  • protein 18 g
  • carbohydrate 4 g
  • fiber 0.0 g
  • cholesterol 43 mg
  • sodium 177 mg

How to Make It

  1. Cut off wing tips; cut each wing in half at the joint. Warm oil in pot over medium-high heat. Add wings; season with salt and pepper. Cook, turning often, until lightly browned, about 10 minutes.

  2. Sprinkle flour over wings; reduce heat slightly. Stir well. Sauté for 2 minutes (pan will be dry). Pour in broth and lager. Increase heat to high; bring to a boil, stirring to pick up any browned bits. Reduce heat to medium and simmer, partially covered, until slightly thickened, about 1 hour.

  3. Strain mixture, discarding wings. Return gravy to pot; bring to a boil over high heat. Season with salt and pepper. Serve or let cool, cover and chill. (Can be made up to 3 days in advance. Keep covered and refrigerated. Rewarm over low heat just before serving.)