Save those turkey wings! Then use this richly flavored stock in my pour-it-on-everything herbed gravy. —Angela Lively, Conroe, Texas
- 2 turkey wings, halved, or 1-1/2 pounds chicken wings
- 1 small onion, quartered
- 1/4 cup fresh sage leaves plus 1 tablespoon minced fresh sage, divided
- 1 carton (32 ounces) reduced-sodium chicken broth
- 4 cups water
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 2 tablespoons maple syrup
- Preheat oven to 450°. In a 15x10-in. pan coated with cooking spray, bake wings, uncovered, until dark golden brown, about 1 hour.
- Transfer wings to a stockpot; add onion, sage leaves, broth and water. Slowly bring to a boil over low heat; gently simmer, partially covered, 1-1/2 hours.
- Strain broth, discarding solids. Measure broth and simmer until reduced to 5 cups. If using immediately, skim fat. Or cool, then refrigerate 8 hours or overnight; remove fat before using.
- In a Dutch oven, melt butter over medium-low heat. Add flour and cook, stirring frequently, until dark golden brown, 10-12 minutes. Carefully stir in 4 cups cool broth. Bring to a boil; reduce heat and simmer, stirring constantly, 10 minutes. Stir in maple syrup and sage; add enough remaining broth to achieve desired consistency. Yield: 3.5 cups.
Originally published as Make-Ahead Maple & Sage Gravy in Taste of Home November 2016, p56
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