|
Instructions |
|
|
Heat oven to 400 degrees. You'll need a large roasting pan, a
5-6 qt. pot and a 3 qt saucepan.
Put wings in a single layer in pan. Scatter onions on top. Roast
1 1/4 hours until wings are brown.
|
|
|
Put wings and onions in a pot. Add water to roasting pan; stir
to scrape up any brown bits on bottom. Add to pot. Add 6 cups
of broth (refrigerate remaining 2 cups) the carrots and the
thyme. Simmer, uncovered 1 1/2,hours.
|
|
|
Remove wings. When cool pull off the skin and meat. Discard
the skin. Save the meat for another use. Strain broth into
saucepan. Skim fat off broth.
|
|
|
Whisk flour into remaining two cups of broth, until well blended
and smooth. Bring broth to a gentle boil, whisk in flour mixture.
Boil 5 minutes to thicken gravy. Stir in butter and pepper.
Plan ahead freeze up to one month. When thawed purée in a
blender, then reheat.
|
|
|
Originally Submitted
8/11/2015
|