The Greatest Gravy EVER!!!!

A friend of mine shared this recipe with me.  Once she told me I could make it and freeze it - I was all over it.  One less thing to worry about on Thanksgiving.  I made it yesterday and it truly is the greatest gravy ever.  You may look at the recipe and say "that seems like a pain" - you do need to have a few hours just to look in on it while it's cooking.  It is worth every darn second.  I wanted to get a loaf of bread and just sit down in front of the TV, dunking bread in the gravy.  I resisted and got it in the freezer.  It is just so delicious.  Thanks Joan.


Here's your ingredient list and original recipe as given to me.  I changed an ingredient or two and will let you know what I changed.

4 turkey wings - about 3-4 lbs (I used smoked turkey drums)
2 medium onions peeled and quartered
1 cup water
8 cups chicken broth
2 medium carrots cut in chunks
2 medium ribs of celery (with leaves, cut into chunks)
4 sprigs of fresh thyme (I lacked fresh so used some ground dehydrated from a jar)
3/4 cup all purpose flour
2 Tbsp stick butter or margarine
1 tsp freshly ground pepper or to taste

I used homemade stock so found that I needed to add some salt.

1. Heat oven to 400. Have ready a large roasting pan.
2. Put wings in pan; add onions. Roast 1 1/4 hour or until wings are browned
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 the bottom. Add to pot. Add 6 cups of broth (refrigerate remaining 2 cups), the carrots, celery & thyme. Bring to a boil. Reduce heat and simmer, uncovered for 1 1/2 hours.
4. Remove wings. When cool, pull off skin and meat. Save meat for another use.
5. Strain broth into a 3 qt. saucepan. Discard vegetables; skim off fat
6. Whisk flour into remaining 2 cups broth until blended and smooth
7. Bring broth in saucepan to a gentle boil. Whisk the flour mixture into it and boil 4 to 5 minutes to thicken (I found there to be a little bit of raw flour taste after 5 mins so cooked for an additional 5 mins).  Stir in butter and pepper. Serve or pour into containers to refrigerate up to 1 week or freeze up to 1 month.

Happy eating!!

K