Making gravy in advance is essential for a stress-free Thanksgiving, allowing you to enjoy the day without worrying about last-minute cooking or hungry guests.
I usually make my chicken stock well in advance, usually the weekend before, and freeze it until a day or two before Thanksgiving to ensure freshness.
Once the gravy has cooled, I scoop it into containers that once held my chicken stock and place cling film over the top to prevent a skin from forming, which is a final step to keep it perfect.
Gravy is an integral part of Thanksgiving for me; I ladle it over everything, and the key to a great meal is having it ready beforehand.
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