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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 turkey wings or legs |
2 onions (medium) peeled and quartered |
1 cup(s) water |
8 cup(s) broth |
3/4 cup(s) carrots chopped |
1/2 teaspoon(s) dried thyme |
3/4 cup(s) wondra flour |
2 tablespoon(s) butter |
1/2 teaspoon(s) pepper |
Directions:
1. Heat oven to 400 degrees. Have a large roasting pan ready. Arrange wings in single layer in pan. Scatter onions over top. Roast 1 1/4 hours or until wings are browned.
2. Put wings and onions into 5-6 quart pot. Add water (I've also used a combo of white wine and water, or just wine) to pan and stir to scrape up any brown bits on bottom. Add to the pot. Add 6 cups broth (refrigerate remaining 2 cups), the carrot, and thyme. Bring to a boil, reduce heat and simmer, uncovered for 1 1/2 hours. Remove wings to a cutting board. When cool pull off skin and meat. Discard skin and save meat for another use.
3. Strain broth into 3 quart saucepan, pressing vegetables to extract as much liquid as possible. Discard veggies and skim fat off broth. Whisk flour into remaining 2 cups of broth until smooth. Bring broth in saucepan to a boil, slowly whisk in flour mixture, boil 3-4 minutes to thicken and remove floury taste. Stir in butter and pepper. Refrigerate up to one week or freeze up to three months.
4. Yield: 8 cups
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