Extra Gravy for the Holidays: Turkey Wing Gravy
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 sprigs fresh thyme
- 1 medium onion diced
- 1 sprig rosemary
- 2 cloves garlic smashed
- 1 tablespoon (15 ml) olive oil
- 4 turkey wings
- 1-2 fresh bayleaves
- 5 cups (1.25 l) chicken broth divided
- 2 carrots cut into 1/2-inch (1 cm) pieces
- 3 stalks celery cut into 1/2-inch (1 cm) pieces
- 2 tablespoons unsalted butter ( i may have added a little more)
- Carbohydrate 6.74319470588235 g
- Cholesterol 179.2 mg
- Fat 31.6414358823529 g
- Fiber 1.31741767787933 g
- Protein 52.5636211764706 g
- Saturated Fat 8.44042526470588 g
- Serving Size 1 1 cup (327g)
- Sodium 143.719823529412 mg
- Sugar 5.42577702800302 g
- Trans Fat 3.12378447058824 g
- Calories 533 calories
Heat olive oil in a skillet over medium high heat; dd wings and onions and cook, flipping wings and stirring onions occasionally, until golden brown, about 10 minutes Add garlic, thyme and rosemary sprigs; add 1 ½ cups or 350ml stock to skillet and stir, scraping up any brown bits on the bottom of the panTransfer to a small stock potStir in remaining broth, carrot, celery and bay leaf; bring to a boilReduce heat to medium-low and simmer for about 1 hour, skimming occasionallyWhile broth is simmering, puree roasted onions and about ½ cup or 125ml pan juices from turkey (after roasting your turkey) in blender or food processorTransfer to a large saucepanRemove and discard wingsStrain broth through a large strainer into saucepan with onionsPress on vegetables in strainer to extract any remaining liquid; discard strained vegetablesBring strained broth and onions to a gentle boil, stirring occasionallyStir in the butter and season with salt and pepper
