-
Preheat oven to 375 degrees
-
Rough chop the celery, carrots and onions. Smash the garlic cloves and place them all into a roasting pan.
-
Place the turkey wings on top of the vegetables and place into the oven to roast for 2 hours.
-
Remove the turkey wings and the vegetables from the roasting pan and place into a dutch oven on the stove top. Place 4 cups of water on top of the wings and heat over medium heat.
-
Place the roasting pan onto the stove top over medium heat and add the remaining 4 cups of water. Bring to a boil and using a whisk scrape up all of the browned bits from the bottom of the roasting pan.
-
Empty the water and any of the browned bits from the roasting pan into the dutch oven with the wings and vegetables.
-
Bring the whole thing to a boil and then reduce to a simmer cover and allow to simmer on the stove top for at least an hour.
-
I use a spider to scoop the turkey wings and vegetables from the broth, but you can easily pour it though a strainer. Place into containers and place into the refrigerator overnight.
-
Remove the stock from the refrigerator and skim the fat from the top with a spoon. Then strain the stock though a wire mesh strainer lined with cheese cloth.
-
What's left is 4 cups of flavorful turkey stock. Place into a medium sized pot and bring to a simmer.
-
in a medium dutch oven melt 4 tablespoon of unsalted butter, add in the flour, whisking constantly. Let it cook for about 10 minutes on low heat until the roux starts to turn brown.
-
Add in the warmed stock slowly, whisking constantly to avoid lumps. Whisk until smooth. Bring to a boil whisky every few minutes so that it won't burn. Reduce to a simmer and cook until it begins to thicken up. About 10 minutes or until it coast the back of a spoon.
-
Serve warm immediately, or place it into the refrigerator for up to a week and reheat when ready to use.