24-Hour Gravy

Prepare the Bones

1. Gather the ingredients.
   

2. Place a sheet pan in the oven and preheat to 450 F. Toss the bones with the oil and add to the hot sheet pan in a single layer. Roast until well browned, about 30 to 40 minutes.
   

3. Remove from the oven and transfer the bones to a stockpot.
   

4. While the sheet pan is still hot, add the wine (or broth or water) and scrape up any browned bits. Pour the yummy goodness into the stockpot with the bones and set aside.
   

Make the Pincage

1. Gather the ingredients.
   

2. Heat the olive oil in a large skillet over medium-high heat. Add the bacon and cook until rendered, about 3 to 4 minutes. Add the onion, carrot, celery, garlic, thyme, rosemary, and bay leaf, and cook stirring occasionally until well browned, 8 to 10 minutes.
   

3. Add the tomato paste and continue cooking, stirring occasionally, until deeply caramelized.
   

4. Raise the heat to high, pour in the bottle of red wine, and cook, stirring, until reduced by half, 8 to 10 minutes. The vegetable mixture should be dark brown and jammy; transfer to the stockpot of bones.
   

Make the Broth

1. Gather the ingredients.
   

2. Tie the parsley, thyme, sage, and bay leaves together with a piece of kitchen twine. Add to the pot of bones along with the dried mushrooms. Pour enough cold water into the pot to cover by 3 to 4 inches.
   

3. Bring to a boil over high heat, then reduce to a simmer over low heat. Simmer, skimming the foam from the top, for 8 hours.
   

4. Strain the broth and discard the solids. Chill in the refrigerator overnight. 
   

Make the Gravy

1. Gather the ingredients.
   

2. The next day, make the gumbo roux: Melt the butter in a 12-inch skillet over medium heat. Add the flour.
   

3. Cook, stirring constantly until the roux is the color of peanut butter, about 15 minutes. It should be the consistency of wet sand—add more flour or butter to adjust, if necessary. Set aside.
   

4. Remove the stock from the refrigerator, peel off and discard the congealed fat from the top. Transfer the stock to a pot and bring to a simmer over medium heat. You should have about 2 1/2 cups of stock. If you have less, then add more water. If you have more, then simmer the stock longer to reduce the liquid.
   

5. To finish the gravy: Using an immersion blender, add spoonfuls of the gumbo roux (you may need more or less to achieve your desired consistency)  to the stock and blend until smooth. Bring to a boil, whisking constantly, until thickened; simmer about 5 minutes.
   

6. Add the butter, soy sauce, sherry vinegar, and hot sauce and blend until smooth. Season with salt and pepper. Serve hot.