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Ingredients
- 3 lb Turkey Wings -- (about 4 wings)
- 2 med Onions -- peeled and quartered
- 1 c. Water
- 8 c. Chicken Broth
- 3/4 c. Carrots -- minced
- 1/2 tsp Thyme -- dry
- 3/4 c. Flour
- 3 Tbsp. Butter or possibly Margarine
- 1/2 tsp Black Pepper -- freshly grnd
Directions
- 1. Heat oven to 400 F. degrees. Have ready a large roasting pan.
- 2. Arrange wings in a single layer pan; scatter onions over top. Roast 1 1/4 hrs till the wings are browned.
- 3. Put wings & onions in a 5 to 6 qt pot. Add in water to roasting pan & stir to scrape up any brown bits on bottom. Add in to pot. Add in 6 c. broth
- (chill remaining 2 c.), carrot & thyme. Bring to a boil reduce heat & simmer, uncovered, 1 1/2 hrs.
- 4. Remove wings to cutting board. When cold, pull off skin & meat.
- Throw away skin; save meat for another use.
- 5. Strain broth into a 3-qt saucepan, pressing vegetables to extract as much liquid as possible. Throw away vegetables; skim fat off broth & throw away. (If time permits, chill broth overnight to make fat-skimming easier.)
- 6. Whisk flour into remaining 2 c. broth till blended & smooth.
- 7. Bring broth in pot to a gentle boil. Whisk in broth-flour mix & boil 3 to 4 min to thicken gravy & remove floury taste. Stir in butter & pepper. Serve or possibly pour into containers; chill up to 1 week or possibly freeze up to 3 months.
- Planning Tip: If frzn, thaw 2 days in refrigerator. Reheat in saucepan, whisking often.
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