You may also like
Categories:Viewed: 48 - Published at: 5 years ago
Ingredients
- 4 turkey wings (or other parts, about 3 pounds)
- 1 cup chopped carrot
- 1 cup chopped celery
- 2 medium onions, chopped
- 8 cups low sodium chicken broth (divided)
- 1 cup hot water
- 12 teaspoon dried thyme
- 34 cup all-purpose flour
- 14 cup butter, at room temperature
- 12 teaspoon fresh ground black pepper
- salt
Method
- Preheat oven to 400 degrees.
- Arrange the turkey wings in a single layer in a large roasting pan.
- Roast until wings are browned, about 11/4 hours.
- Transfer the wings to a 5- to 6-quart pot along with the carrot, celery, onions and 6 cups of chicken broth.
- Refrigerate the remaining 2 cups of broth.
- Deglaze the roasting pan with about 1 cup of hot water, scraping and stirring to release and dissolve all the cooked-on juices.
- Add this pan juice to the pot along with the thyme.
- Bring to a boil, reduce heat and simmer uncovered for 11/2 hours.
- Transfer the wings to a cutting board, remove the skin and bones and save the meat for another use.
- Strain the broth into a 3-quart saucepan.
- Use a wooden spoon to press as much liquid as possible from the vegetables.
- Discard vegetables.
- Skim excess fat and discard.
- Bring the broth to a gentle boil.
- In a separate bowl whisk flour into the 2 cups chilled broth until well-blended.
- Whisk flour mixture into the boiling broth.
- Bring the gravy back to a boil and cook until thickened about 3 to 4 minutes.
- Stir in butter and pepper.
- Taste and add salt if necessary.
- Serve immediately or freeze up to 6 months.
- Makes 7 to 8 cups.
