Roasted wings deepen the stock's flavor and color. As with any stock, cook at a very low simmer. Refrigerate for up to three days, or freeze up to three months. Use this stock for Make-Ahead Gravy.
So easy to make and so good ! I never would have believed you could make gravy ahead but it was delicious !
Read MoreA must for Thanksgiving! I have been making 2 batches every year since the recipe first appeared. I cook the stock about 2 weeks ahead of time and freeze it in 5 cup quantities. I use it for 'Make-Ahead Gravy' (CL recipe). I make 2 batches of the gravy, which have the guests raving! I also use 4 cups for the 'Sausage, Apricot and Sage Stuffing' (CL), and pour 1 1/2 cups in the bottom of the turkey roasting pan, instead of chicken broth. Tip: If turkey wings are not available, use 'wing drummettes' (the drumstick part of the wings). Place only 3 wings in a jelly roll pan for wings to brown properly. (6 wings make 3 pounds, so use 2 pans.) Line pan with non-stick foil. When wings are done, tear out the spots where the drippings turned to charcoal (powdery black & bitter). There are usually a few spots like this. Dissolve all the rest of the drippings carefully, using boiling water and a wooden spoon. Also snip off tips of wings with kitchen scissors if they turned to charcoal.
Read More