Lunch: Foolproof Make-Ahead Gravy

Ingredients

10 c. chicken broth
2 turkey wings (about 11 ⁄2 pounds)
2 large yellow onions
5 1/2 c. sliced carrots
1 c. dry white wine or water
3/4 c. celery leaves
2 clove garlic
1/2 tsp. dried thyme
1/4 tsp. Pepper
3/4 stick butter or margarine
3/4 c. all-purpose flour

Instructions

Bring all ingredients except butter and flour to boil in a large saucepan. Reduce heat and simmer, uncovered, 11 ⁄2 hours
Remove wings to a cutting board to cool. Pull off skin and meat. Discard skin, dice meat and add to gravy, or save for another use
Strain broth into a large pot, pressing vegetables to extract as much liquid as possible. Discard vegetables. Skim fat off surface of broth and discard
Mash butter and flour with a fork until blended to a paste. Divide in 4 portions
Bring broth to a boil, reduce heat to low and gradually whisk in flour mixture, 1 portion at a time, until blended. Increase heat and whisk until thickened and boiling. Boil 3 minutes to cook out "floury" taste
Cover surface of gravy with waxed paper or plastic wrap (to keep a skin from forming) and refrigerate

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