This recipe is from Women's Day Magazine 11/1999. It's a life saver for me, it takes some of the stress from Thanksgiving Day.
- Heat oven to 400°F.
- Arrange wings in a single layer in a large roasting pan.
- Scatter onions over top.
- Roast 1 1/4 hours until wings are browned.
- Put wings and onions in a 5-6 quart pot.
- Add water to roasting pan and stir to scrape up any brown bits on the bottom.
- Add the brown bits to the pot.
- Add 6 cups broth (refrigerate the remaining 2 cups) add carrot and thyme.
- Bring to a boil.
- Reduce heat and simmer uncovered 1 1/2 hours.
- Remove wings to cutting board.
- Save wing meat for another use if you wish, or discard.
- Strain broth into a 3 quart saucepan, pressing vegetables to extract as much liquid as possible.
- Discard vegetables.
- Skim fat off broth and discard.
- If time permits, refrigerate broth overnight to make fat skimming easier.
- Whisk flour into remaining 2 cups broth until well blended.
- Bring broth in pot to a gentle boil.
- Whisk in broth flavored mixture and boil 3-4 minutes to thicken gravy and cook flour.
- Stir in butter and pepper.
- Serve now or freeze up to 6 months.