Next up on my Thanksgiving rotation is the absolutely amazing Why-Is-It-So-Good Gravy, which I used as the recipe to make both stock and gravy. I roasted chicken wings along with aromatics like shallot, garlic and cracker peppercorns. That is then transferred to a stock pot on the stove, along with turkey stock, parsley and thyme. The recipe didn’t call for thyme but it was a welcome addition. That simmers and reduces before being strained of all the solids. I took the meat off the chicken wings and ate that as a “chef’s snack,” instead of discarding it. I split this in half so I could save 2 cups of just stock for my stuffing, and have 2 cups still to make the gravy. The beurre mane was added to the half that was for gravy. I’ve never been a gravy person, I am not one to put it on my turkey or my mashed potatoes, but I tried the gravy at this point and it was straight up the best gravy I have ever had so I couldn’t wait to finish it on Thanksgiving. Both the stock and gravy were able to be conveniently made in advance and stored in the fridge, and that worked out perfectly and was a huge time saver. The day of, red wine vinegar and MSG are added to the gravy and it was seriously so dang good!! I knew exactly why they had named it Why-Is-It-So-Good Gravy. I added a few extra dashes of both the vinegar and the MSG because they both just perfectly complimented the flavor and only further enhanced it. It paired perfectly with the potatoes I made (you’ll see those later) and the turkey. It was also perfect in my situation, since I wasn’t going to have any drippings from the turkey as I was deep frying it.