Lager Gravy

Lager Gravy Recipe
Photo: Theresa Raffetto; Styling: Gerri Williams for James Reps
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.


Yields: about 3 cups (serving size: 1/4 cup)

Cost per Serving:


Recipe Time

Prep: 10 Minutes
Cook: 1 Hour, 15 Minutes

Nutritional 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


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


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.)

December 2013
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