Active Time: 15 MinsTotal Time2 Hours 25 Mins
Yield: Serves 16 (serving size: 1/4 cup)
If you prepare stock up to a week ahead, you can make the gravy in just a few minutes. Simmering the turkey wings in chicken stock makes the resulting liquid twice as meaty tasting as it would be if you used plain water.
Ingredients
- 1 1/2 pounds turkey wings (about 4 wings)
- 2qt. unsalted chicken stock
- 1large yellow onion, chopped
- 1large carrot, chopped
- 2celery stalks, chopped
- 1garlic head, halved crosswise
- 6 tablespoons quick-mixing flour (such as Wondra)
- 1/2 cup water
- 1/2 teaspoon kosher salt
Nutritional Information
- Calories 30
- Fat 0g
- Protein 4g
- Carbohydrate 3g
- Fiber 0g
- Sugars 1g
- Added sugars 0g
- Sodium 129mg
- Calcium 0% DV
- Potassium 0% DV
- Calories 30
- Fat 0g
- Protein 4g
- Carbohydrate 3g
- Fiber 0g
- Sugars 1g
- Added sugars 0g
- Sodium 129mg
- Calcium 0% DV
- Potassium 0% DV
How to Make It
Step 1
Preheat oven to 425°F. Place turkey wings on a wire rack set on a sheet pan. Bake at 425°F until well browned and crisp, about 1 hour.
Step 2
Transfer wings to a large Dutch oven. Add stock, onion, carrot, celery, and garlic; bring to a boil over high. Reduce heat to low, and simmer until reduced by half, about 1 hour. Pour liquid through a fine wire-mesh strainer into a bowl; discard solids. Return liquid to pan; bring to a boil.
Step 3
Whisk together flour and 1/2 cup water in a bowl; whisk into stock mixture until combined. Boil until thickened, about 5 minutes. Stir in salt; serve immediately.
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