2 Turkey wings
1 package of giblets and hearts
3 celery stalks
1/2 stick butter
2 Tbls All purpose flour
Take the wings and roast them until golden brown.
Brown the Giblets and hearts in stock pot with some olive oil.
Just cut the carrots, onion and Celery in about four pieces. Add to the stock pot with the wings. Add chicken broth high enough to cover. Add fresh Sage, Thyme and Rosemary.
Bring all to a boil and lower heat to a simmer. Cook down for about 4 hours. Strain the stock so all you have is the liquid.
Take stock pot add a half of stick of butter and two heaping table spoons of flour to make your roux. Ed: Cook over medium heat, whisking constantly to prevent burning. Roux should be light golden brown with a wonderful aroma and nutty flavor. BE CAREFUL TASTING, roux can be VERY hot, so let it cool on the spoon before tasting..
Start adding your stock next and keep whisking. Comes out so rich this way and creamy. Plus you have left over stock to freeze.
Take the meat from the wings off the bone, which will really fall off and save it for your stuffing. Then take some more gibblets and Turkey hearts brown up then cut up fine and add to your gravy. Now to me thats good eats.
NotesNumber of Servings: Time to Prepare: