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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Gravy (make ahead) Recipe

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This recipe for Gravy (make ahead) is from In the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 turkey wings (about 3 lb)
2 medium onions, peeled and quartered
1 cup water
8 cups chicken broth + 2 extra cups
3/4 cup chopped carrot
1/2 tsp dried thyme
3/4 cup all-purpose flour
2 Tbsp stick butter or margarine
1/2 tsp freshly ground pepper
Directions:
Directions:
1. Heat oven to 400°F. Have ready a large roasting pan (I use rimmed cookie sheet).
2. Arrange wings in a single layer in pan; scatter onions over top. Roast 1 1/4 hours until wings are browned. (would be a
good idea to section turkey wings into three pieces so that when you move them to a pot on the stove top they will fit
under the liquid)
3. Put wings and onions in a 5- to 6-qt pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add
to pot. Add 8 cups broth (refrigerate remaining 2 cups), the carrot and thyme. Bring to a boil, reduce heat and simmer,
uncovered, 1 1/2 hours.
4. Remove wings to cutting board. When cool, pull off skin and meat. Discard skin; save meat for another use.
5. Strain broth into a 3-qt saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim
fat off broth and discard (if time permits, refrigerate broth overnight to make fat-skimming easier).
6. Whisk flour into remaining 2 cups broth until blended and smooth.
7. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3 to 4 minutes to thicken gravy and remove
floury taste. Stir in butter and pepper. Serve, or pour into containers and refrigerate up to 1 week or freeze up to 6
months.

 

 

 

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