I make this at Thanksgiving, a day ahead of time, and add it to my pan drippings from the turkey. Rich and flavorful and it makes enough for my gravy loving family. We usually have anywhere from 14-21 for Thanksgiving.
prep time10 Min
cook time3 Hr
salt and pepper, to taste
How To Make
Preheat oven to 400* Roast wings and onions for 1 1/4 hours. I use an old, stained cookie sheet. It really gets carmelized.
Transfer to a large pot. Add 6 cups of chicken broth, carrots, and thyme. Bring to a boil.
Reduce to a simmer. Cover and simmer for 1 1/2 hours.
Whisk flour and remaining 2 cups of broth together until smooth and add to strained gravy.
Add butter and simmer until thickened and smooth. Salt and pepper to taste. The person I received this recipe from adds a pinch of sugar. I like it without the optional sugar.
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