I know, 2nd blog today...what can I say, other than "sorry'? But I had to share my gravy experience with you! As I said earlier today, I had my turkey wings in roasting in preparation for Thursday's gravy. So, they roasted for awhile, but then, this wild side of me came out and I did not follow my own directions!
The original recipe calls for removing the wings from the roasting pan and putting them in a stock pot. That is the way I've done it in the past....but ALAS! Not today. Instead, I left everything in the roasting pan and added the chicken broth and thyme to the whole thing. I covered it with foil and cooked at 300 degrees for 2 hours.
Foodies, let me tell you, I had the deepest, richest broth ever....probably in the history of cooking! And it was from a small list of ingredients! Of course, I couldn't stand having it in the house without making a small pan of gravy, after all, I had to do a quality check, right? Naturally, gravy requires mashed potatoes, so I, of course, made some. Mighty fine dinner I am having!
So, since I changed my procedure, and rudely told you to look in the archives if you wanted my gravy recipe, I am thinking I need to type it out, right here, right now. Here you go.
Totally Fool Proof, Excellent, Never Fail Gravy
4 turkey wings (about 3lb.)
2 med. onions, peeled and quartered
1 c. water, or if you are me, Somerset Ridge white wine, either Chardonel, Reisling or Oktoberfest
8 c. chicken broth
3/4 c. chopped carrot
1/2 tsp. dried thyme
and for your roux:
1 cup butter
1 cup flour
Heat oven to 400. Have ready a large roasting pan. Arrange wings in a single layer in pan; scatter onions over top. Roast 1 and 1/4 hrs. until wings are browned. Put wings, onions and carrots in a 5 to 6 quart pot. No, DON'T! Leave themin the roasting pan! Lower the oven temperature to 300 degrees. Add water (or white wine) to roasting pan and stir to scrape up any brown bits on bottom. Add all 8 cups broth and the thyme. Cover with foil and return to the oven and continue roasting for 2 hours. Remove wings and when cool pull off meat. (can save meat for other use, I made some turkey salad for my Mom) Strain broth into a 3 qt. saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth and discard. (By the way, I had very little fat)
In a small skillet, melt the butter and when foaming stops, add the flour, whisking as you add. Over low heat,let roux cook for several minutes. Meanwhile, bring broth in pot to a gentle boil. Whisk in the roux and simmer for 3-4 min. Taste and correct seasoning, for you have not added any salt, as of yet. Serve, or pour into containers and refrigerate up to 1 week or freeze up to 6 mos.
See, simple as, well , buying a pie. Certainly a whole lot easier than baking a pie!
So, what have we learned today? Gravy is nothing to panic over, and that I am very flexible!