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Instructions |
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Preheat the oven to 400 degrees. Have a large roasting pan ready. Put the wings and the onions in the pan and roast for 75 minutes. When done transfer to a large pot. To the roast pan add 1 cup of water and stir to scrap up any brown bits on the bottom of the pan. Transfer to the pot.
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Add 6 cups of broth, the carrots and celery. Bring to a boil Reduce heat and simmer uncovered for 90 minutes. Remove the wings. When the wings have cooled pull of the skin and meat and save for a different use. Strain broth into a different sauce pan. Discard the vegetables. Allow the broth to sit so the fat seperates. Skim the fat of the top.
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Whisk in the flour into the remaing 2 cups of chicken broth, blend until smooth. Bring the sauce back up to a boil. Whisk in the flour mixture stirring the enter time. Boil for 4-5 minutes. Stir in the butter and pepper. If you have fresh drippings from a turkey or chicken add to the gravy.
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Originally Submitted
10/17/2013
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