Make Ahead Gravy

from Woman's Day magazine

wonderful stuff!

Makes: 8 cups

4 turkey wings (about 3 lb)
2 medium onions, peeled and quartered
1 cup water
8 cups chicken broth
3/4 cup chopped carrot
1/2 tsp dried thyme
3/4 cup all-purpose flour
2 Tbsp stick butter or margarine
1/2 tsp freshly ground pepper

1. Heat oven to 400°F. Have ready a large roasting pan.

2. Arrange wings in a single layer in pan; scatter onions over top.

Roast 1 1/4 hours until wings are browned.

3. Put wings and onions in a 5- to 6-qt pot. Add water to roasting pan

and stir to scrape up any brown bits on bottom. Add to pot.

Add 6 cups broth (refrigerate remaining 2 cups), the carrot and thyme.

Bring to a boil, reduce heat and simmer, uncovered, 1 1/2 hours.

4. Remove wings to cutting board. When cool, pull off skin and meat.

Discard skin; save meat for another use.

5. Strain broth into a 3-qt 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).

6. Whisk flour into remaining 2 cups broth until blended and smooth.

7. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3 to 4 minutes to thicken gravy and remove floury taste. Stir in butter and pepper. Serve, or pour into containers and refrigerate up to 1 week or freeze up to 6 months.

Per 1/2 cup: 52 cal, 2 g pro, 6 g car, 0 g fiber, 2 g fat (1 g saturated fat), 4 mg chol, 516 mg sod

Dede's note: I now can the turkey stock you get from this every year at Thanksgiving and use 2 quarts to make this gravy the NEXT year - super easy, really good.

Pete said:

Not reading anything there that would keep it from being able to be canned.  Gravy is just one of those things that makes well fresh, as in at the time.  And, whatever is left over can be used in a casserole, an open faced sandwich or something.

I have't canned it, but I would, using Clearjel in that case. I am so happy just having the stock canned because it makes the gravy-makiing on that busy cooking day a joy.

I did can some gravy when there was a bunch (11 quarts) leftover from baked pork chops we made for 150 people for an elimination dinner. Finding that I score lots of goodies like that because no one else wants to fool with the leftovers (or don't know how, perhaps). Between canning and the dehydrator, I can use and store all of it – so it's now "Dede will take it – she doesn't waste anything" LOL.

dede

WV_Hills said:

We did fine —- except for the gravy!  We ended up with a 20 quart pot of gravy almost full leftover after serving all those people.  The men of the church were doing cleanup duty, and one of them had the bright idea of calling the downtown rescue mission to tell them to put biscuits on the breakfast menu because they were on their way with gravy. Another use for gravy when you don't want to can it.

     

I totally agree! I am very active in my local American Legion and we have been taking most all leftovers from elimination dinners and such to the local Mission for them to serve the next day.

But that is for ready to eat leftovers rather than odds and ends.

Never hurts to call and see if they want it for sure!

dede