Wyatt Gravy

A holiday is just not a holiday without this gravy. Once, since I was born, have I not had this gravy for Thanksgiving or Christmas. It is unstoppably good. Here's how it works.

Lots of water

2 stalks of celery

2 carrots

1 bell pepper

1 onion

2 T minced garlic

chunks of animal

——

1/2 cup flour

1/2 cup olive oil

Stock

First, start off by filling your largest pot up with water and placing it on high heat. Then toss in all the ingredients in the first list. If you're making a bird-based gravy, use the neck liver, heart and gizzard. Just toss the meat in the pot and let that cook for hours—until you have a little over a gallon left. Remove everything out of the stock, but toss in the meat from the neck. (If you're doing a beef gravy, boil some spare ribs in the pot and chop up the meat and leave it in the stock.)

Roux:

While the stock is boiling down, in a frying pan mix the flour and oil together and cook on medium heat. This will take a while and all your attention. Continuously stir the mixture. It will go through a few phases. At first it will be a blond color, then caramel, then chocolatey, and finally it will look like really dark chocolate. Take it off of the fire just before it gets to that dark chocolate stage since it will cook for a little while after it's removed from heat.

This takes hours to make, but it is so worth it.