Heat oven to 400°F. You’ll need a large roasting pan, a 5- to 6-qt pot and a 3-qt saucepan.
Put wings in a single layer in pan; scatter onions on top. Roast 1 1/4 hours or until wings are browned.
Put wings and onions in pot. Add water to roasting pan; stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups), the carrots and thyme. Simmer, uncovered, 1 1/2 hours.
Remove wings. When cool, pull off skin and meat. Discard skin; save meat for another use.
Strain broth into saucepan; skim fat off broth.
Whisk flour into remaining 2 cups broth until well blended and smooth.
Bring broth in saucepan to a gentle boil. Whisk in flour mixture; boil 5 minutes to thicken gravy. Stir in butter and pepper.
Plan ahead: Freeze up to 1 month. When thawed, purée in blender, then reheat. You can add fat-skimmed drippings from a freshly roasted turkey or chicken.
Calories 26 Fat 1g Saturated fat 1g Cholesterol 2mg
Sodium 258mg Carbohydrate 3g Fiber 0g
This recipe has been added to the following public cookbooks:
when you want the very best !,
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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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