Requesting help - I just made a gravy by roasting two extra turkey wings - we love extra dark meat, and I loved the idea of making the gravy a day ahead. So, I roasted the wings on a "rack" of carrots, celery and onion chunks. Removed meat and veggies, made a roux from the drippings/fat in the pan. Cooked the roux to what I *thought* was a deep golden brown, and began adding stock (made from the backbone of my spatchcocked bird, plus the neck and aromatics).
I wound up with a beautiful beige gravy - smooth, lovely, and fairly tasty, although it is really missing that POW of flavor. I think it might be because I didn't cook the stock long enough...it might be a little insipid.
SOOOOOOO....can I make this serviceable gravy into a "star" gravy? If so, how?