Gravy Recipe

Ingredients:
4 turkey wings (about 3 to 4 lbs)
2 medium onions, peeled and quartered
1 Cup water
8 Cups chicken broth
2 medium carrots, cut in chunks
2 medium celery ribs(with leaves) cut in chunks
4 sprigs fresh thyme or 1 tsp dried
¾ Call-purpose flour
2 Tbsp stick butter or margarine
1tsp freshly ground pepper or to taste

Method:
1. Heat oven to 400 degrees. Have ready a large roasting pan.
2. Put wings in pan; add onions. Roast 1 ¼ hours or until wings are browned..
3. Put wings and onions into a 5 to 6 quart pot. Add water to
roasting pan and stir to scrape any brown bits off the bottom.
4. Add to pot.

5. Add 6 cups broth (refrigerate remaining 2 cups), the carrots,celery, and thyme. Bring to a boil, reduce heat and simmer, uncovered, 1 ½ hours.
6. Remove wings. When cool, pull off skin and meat. Save for another use.
7. Strain broth into a 3 qt. saucepan. Discard vegetables; skim off

fat (refrigerate overnight so that fat rises to the top can solidify
and be easily removed)
8. Whisk flour into 2 remaining cups of broth until blended and smooth.
9. Bring broth in saucepan to a gentle boil. Whisk in flour mixture
and boil 4 to 5 minutes to thicken. Stir in butter and pepper.

Serve or pour into containers and refrigerate up to one week or freeze up to one month.

Note: On Thanksgiving Day, you can skim fat from turkey roasting pan drippings and add drippings to gravy.