Don't panic about the gravy this year! Try this easy make-ahead gravy recipe that makes eight cups of gravy for your Thanksgiving feast.
6 turkey or chicken wings
2 medium onions, peeled and quartered
2 tablespooons olive oil
1 cup water
2 quarts chicken broth, divided
¾ cup chopped carrot
1-2 stalks of celery, chopped
3 sprigs fresh thyme (leave on the stem and add to the pot)
1 teaspoon poultry seasoning
¾ cup all-purpose flour
2 tablespoons butter
¼ teaspoon ground black pepper
Preheat oven to 400 degrees F. Arrange a single layer of turkey or chicken wings in a large roasting pan. Scatter the onions over the top of the wings. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 1-1/4 hours or until wings are browned.
Place browned wings and onions in a 5 quart stockpot. Add water to roasting pan and stir, scraping up any brown bits on the bottom of the pan. Pour the the water from the pan into the stockpot. Stir in 6 cups broth, carrot, thyme, poultry seasoning, salt, and pepper (to taste). Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours.
Remove wings from the pot and place on a cutting board. When the wings are cool, pull off the skin and meat. Discard the skin and save the meat for another use. Strain contents of stockpot through a large strainer into a 3 quart saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil.
In a medium bowl, whisk flour into the remaining 2 cups chicken broth until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.
Recipe by The Motherload at http://momadvice.com/blog/2013/11/make-ahead-gravy