2 ½ pounds chicken or turkey wings
2 onions peeled and quartered
3 medium carrots cut into approximately 2-inch pieces
2 tablespoons olive oil
3 tablespoons Turkey Rub Seasoning or Thanksgiving Turkey and Gravy Seasoning
1 1/2 cups dry white wine
7 cups chicken broth
6 tablespoons butter or skimmed fat from stock
6 tablespoons flour
Salt and pepper to taste
1. Preheat oven to 400°F.
2. Arrange wings, onions and carrots on a roasting pan. Drizzle with olive oil and sprinkle with Turkey Seasoning. Toss to coat, then spread everything out to a single layer.
3. Roast wings and veggies 2 hours until wings are golden brown flipping 1/2 way through.
4. Remove roasting pan from the oven and place on stovetop over medium heat.
5. Add 1.5 cups of wine to the roasting pan and stir to scrape up all the brown bits on the bottom. Reduce for 5 minutes.
6. Add 7 cups of broth to the pan and bring to a boil. Reduce to a slow but steady simmer and cook, uncovered 1 hour.
7. Strain stock through a fine-mesh sieve. Discard Chicken and vegetables. Stock can be refrigerated for 2 days at this point.
8. When ready to use, skim the fat off broth and reserve.
9. Heat 6 tablespoons reserved fat or butter and heat over medium heat until hot and shimmering.
10. Add the flour and whisk continuously to cook the flour until bubbling 1 minute or so.
11. Slowly pour in 1/2 of the stock while stirring. Add remaining stock slowly until desired consistency is reached. All of the stock may not be used.
12. Simmer for 5 minutes longer. Taste and season with salt and pepper, if needed. Once cooled Gravy can be stored up to 5 days and reheated right before use.