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.
1 1/2 pounds turkey wings (about 4 wings)
2 qt. unsalted chicken stock
1 large yellow onion, chopped
1 large carrot, chopped
2 celery stalks, chopped
1 garlic head, halved crosswise
6 tablespoons quick-mixing flour (such as Wondra)
1/2 cup water
1/2 teaspoon kosher salt
Added sugars 0g
Calcium 0% DV
Potassium 0% DV
How to Make It
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.
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.
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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