Homestyle Pan Gravy

From Cuisine at Home Magazine. This gravy is great with turkey or other poultry.

• Ready In: 3 hrs 20 mins
• Yields: 6 cups

Ingredients

• For the turkey stock

• 3  celery ribs, chopped
• 2  carrots, chopped
• 1  large onion, cut into wedges
• 4  garlic cloves, smashed
• 3  lbs  turkey wings
• 4  cups chicken broth
• 4  cups water

• For the gravy

• 1  cup  whole milk
• 6  tablespoons all-purpose flour
• 2  tablespoons apple cider vinegar
•  salt and pepper
•  turkey wing  meat, chopped

Directions

1. Preheat oven to 375 degrees F. Roast celery, carrots, onion, garlic and turkey wings in a large oven proof pan for 1 1/4 hours. Add 2 cups broth and roast an additional 45 minutes. Transfer pan to the stovetop, add remaining broth and water and bring to a boil. Reduce heat and simmer 1 hour or until liquid is reduced to about 4 cups. Remove and reserve wing pieces, then strain and de-fat stock, discarding vegetables. When wings are cool enough to handle, remove the meat from them and chop.
2. Combine milk and flour. Bring stock to a boil in the pan. Whisk in slurry and simmer 5 minutes. Add the chopped turkey and vinegar; season with salt and pepper.