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Make-Ahead Gravy

This is an old recipe from Woman's Day Magazine. You start by baking some turkey wings with onions, which gives you the juices you need to enhance the 8 cups of already made broth (homemade, canned or boxed). I have always made this with salted or reduced sodium broth and added salt to taste, so there is no exact amount of salt given in the recipe. Don't forget to add the onion powder at the end, and lots of pepper!
Course Dinner
Cuisine American
Keyword Gravy, Make Ahead
Prep Time 30 minutes
Cook Time 2 hours
Chill time for straining fat 3 hours
Total Time 5 hours 30 minutes
Servings 8 cups
Cost 5

Ingredients

  • 4 large turkey wings about 3 lbs
  • 2 medium onions peeled and quartered
  • 1 cup water
  • 8 cups chicken broth, salted type (or just use more salt) salted type
  • ¾ cup chopped carrot
  • ½ tsp dried thyme
  • ¾ cup flour
  • 2 Tbsp. stick butter or margarine
  • ½ tsp ground black pepper optional
  • ½ teaspoon onion powder
  • Salt as needed

Instructions

  • Heat oven to 400 degrees F. Have ready a large roasting pan.
  • Arrange wings in a single layer in pan; scatter onions over top. Roast 1 ¼ hours until wings are browned.
  • Transfer cooked wings and onions to a 5-to-6 qt. pot. Pour water in roasting pan and stir, scraping up brown bits from bottom. Add to pot with wings and onions. Add 6 cups broth (refrigerate remaining 2 cups), carrot and thyme. Bring to a boil; reduce heat and simmer, uncovered, 1 ½ hours.
  • Remove wings to cutting board. When cool, pull off skin and meat. Discard skin; save meat for another use.
  • Strain broth into a large container, pressing vegetables to extract as much liquid as possible. Discard vegetables; refrigerate broth and allow fat to rise to top. Skim off fat. Transfer broth to 3 quart pot and set on stove.
  • In a mixing bowl, whisk together the ¾ cup of flour and the reserved 2 cups of broth.
  • Bring broth in pot to a gentle boil. Whisk in flour mixture and boil 3 to 4 minutes to thicken gravy and remove floury taste.
  • Stir in butter, pepper and ½ or more teaspoon of onion powder (the secret ingredient). Add salt if needed. Just salt to taste.
  • Serve or pour into containers; refrigerate up to 1 week or freeze up to 6 months.