(by Lucy St. George)
The best gravy requires homemade stock, made from chicken wings and giblets, onion, carrot, and celery (proportions don’t matter too much) simmered in water for 30 minutes to 2 hours, to make about 2 1/2 cups of stock.
whole head of garlic
1 T. flour or 2 T. Bisto
Preheat oven to 350 F.
Wrap garlic in aluminum foil and roast until softened, about 40 minutes.
Squeeze garlic cloves out of their papery skins and set aside.
After making a roast, pour off most of the fat.
Place the roasting pan over medium heat, sprinkle with flour, and stir, scraping to loosen any bits on the bottom.
(If using Bisto, first mix it with 1/2 c. cold water, then stir in this paste.)
Add the roasted garlic and stock.
Bring to a boil, stirring.
Reduce heat to a simmer, stirring regularly, until thickened.
(Read The Collector, the story that accompanies this recipe.)