Turkey Gravy

12tbsp unsalted butter
2 large red onion 1/4" thick
8 cloves of garlic peeled & halved
12tbst all purpose flour
8 cups of homemade chicken stock
4tbst cognac or brandy
20 large sage leaves
4 bay leaves
Salt & Pepper
2 cups of Pinot

Step 1: melt butter over medium heat.
Saute onions & garlic 15-20 minutes
Sprinkle in flour - stirring continuously for 2 minutes.
Stir in chicken stock & 1tsp of pepper for 2 minutes.
Add cognac or brandy, sage, bay leaves, and 2tsp of salt.
Boil the stock -> lower heat & summer for 20 minutes.
Stire occasionaly and then set aside for 1 hour and then strain the cooled stock.
The stock can be refrigerated at this point.
Step 2: place turkey roasting pan on stovetop over medium heat & add wine. Bring to a boil and lower heat ofter 2 minutes. Scrape bits off pan.
Slowly whisk gravy until smooth & thick.
Taste for seasonings, add anything to taste.
Reheat the gravy for about 10 minutes.