If I am cooking Thanksgiving dinner I like to make part of the broth beforehand. Roasting the chicken wings, onions, garlic and carrots adds a nice color. Then I cook the nicely browned vegetables and wings in some chicken broth to really concentrate the flavors.
Chicken Stock for Gravy
- 5-6 lb. chicken wings
- 1-2 onions, cut in chunks (I like to peel the onions and garlic but not the carrots)
- few carrots, cut in chunks
- 1 head of garlic, broken into cloves
- 12 cups low sodium chicken broth
- bay leaf, sprig of fresh thyme, some fresh parsley and a few black peppercorns
Saute the wings, onions, carrots and garlic in a large roasting pan until just beginning to brown.
Transfer to a 375°F degree preheated oven, roast 30-45 minutes, turn wings over, scraping up any browned bits, and roast 30-45 minutes more. I usually only roast them for 30 minutes, then turn and roast another 30 minutes. 45 minutes can tend to burn the chicken and veggies and you don’t want that.
Add 12 cups of broth, bay leaf, thyme, parsley and black peppercorns. Cook for 1 to 1-1/2 hours or until reduced to 8 cups. Check after 1 hour as that usually is enough time.
Remove vegetables and wings, strain broth. You can remove the fat now or later.
This can be made up to 2 days ahead and also can be frozen for later use.
Makes 8 cups
Recipe by cooking with aunt juju
Browned chicken wings and vegetables prior to adding chicken broth.
Yummy chicken stock for gravy! I could have cooked it a little longer this time as I ended up with 9 cups instead of 8. I chill the stock overnight and then scoop off the fat that has solidified. Then I will freeze it and be good to go on Thanksgiving Day.
The picture below shows 3 different kinds of chicken stock: Left to right; Swanson’s chicken broth, Giblet Stock (from neck, gizzard, heart and veggies) and Chicken Stock (from chicken wings and veggies). Honestly, which one would you rather use especially for your gravy?