Bring all ingredients except butter and flour to boil in a large saucepan. Reduce heat and simmer, uncovered, 11⁄2 hours.
Remove wings to a cutting board to cool. Pull off skin and meat. Discard skin, dice meat and add to gravy, or save for another use.
Strain broth into a large pot, pressing vegetables to extract as much liquid as possible. Discard vegetables. Skim fat off surface of broth and discard.
Mash butter and flour with a fork until blended to a paste. Divide in 4 portions.
Bring broth to a boil, reduce heat to low and gradually whisk in flour mixture, 1 portion at a time, until blended. Increase heat and whisk until thickened and boiling. Boil 3 minutes to cook out “floury” taste.
Cover surface of gravy with waxed paper or plastic wrap (to keep a skin from forming) and refrigerate.
To serve: Reheat in microwave or rangetop over medium-low heat.
Planning Tip: Can be made up to 2 days before serving. If desired, stir in turkey drippings when reheating.
Calories 120 Fat 7g Saturated fat 0 Cholesterol 33mg
Sodium 698mg Carbohydrate 6g Fiber 0
This recipe has been added to the following public cookbooks:
joes cook book,
billys notable cooking
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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