Tuesday, November 19, 2013
Make Ahead Gravy
I hoped Gregory would be home for Thanksgiving but he has to go back the 25th of November. I'm going to do the dinner before he goes offshore so he can enjoy Turkey Day.
This is a old recipe. It came from Women's Day Magazine. It was in the November 1999 issue.
4 turkey wings ( about 3 pounds)
2 medium onions -peeled and quartered
1 cup water
8 cups chicken broth*
3/4 cup carrot- chopped
1/2 teaspoon thyme
3/4 cup flour
2 tablespoons butter
1/2 teaspoon freshly ground pepper
Heat oven to 400 F degrees
Arrange wings on a roasting pan in a single layer and scatter the onion over them. Roast 1 1/4 hours until the wings are browned.
Put wings and onions in a 5-6 quart dutch oven, or a large pot.
Add water to the roasting pan and stir and scrape any brown bits on the bottom and add to the wings in the dutch oven. Add six cups of the broth reserving 2 cups for later use. Add the carrot and the thyme also to the dutch oven.
Bring to a boil and then reduce the heat and simmer for 1 and 1/2 hours.
Remove wings to a cutting board and when cooled, pull off the meat and the skin. Discard the skin and use the meat for another use.
Strain the broth into a 3 quart saucepan, pressing vegetables to extract as much liquid from them. Discard vegetables and skim off the fat. I cooled it in the refrigerator over night for easy fat skimming.
Whisk flour into 2 cups of the remaining broth until well blended and smooth.
In a large pot bring the broth to a gentle boil . Whisk in the broth/flour mixture and boil 3 to 4 minutes to thicken the gravy and remove the flour taste. Stir in the butter and pepper.
Serve or pour into containers.
Will keep in the refrigerator up to 1 week or can be frozen up to 3 months.
On Thanksgiving when the turkey is cooled and removed from the pan- skim off some of the fat and dripping and add to the heated gravy.
* I made stock in my crockpot a few days before. Easy and the stock is just the way we like it.
Personal note- the gravy is thick because I took it out of the refrigerator to do the photo. I didn't warm it up but when I made it in the past it's smooth and delicious.