Ingredients:

  • 2 lb chicken wings
  • 4 cups chicken broth
  • 1 cup onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 1/2 cup carrot, finely chopped
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • Salt and pepper to taste

Instructions:

  1. Rinse and pat dry the chicken wings. Season with salt and pepper.
  2. Heat stockpot over medium-high heat, add chicken wings, cooking until golden brown on all sides, about 8-10 minutes.
  3. Add butter to the pot, sauté onions, celery, and carrots until softened, about 5 minutes. Stir in minced garlic and herbs.
  4. Pour in 1 cup of chicken broth, scraping the bottom of the pot to release any browned bits.
  5. Add remaining broth, chicken wings, and bring to a gentle simmer. Cook for 20 minutes, letting flavors meld.
  6. In a separate bowl, whisk flour with a little broth to create a slurry. Slowly stir into the pot, cook for an additional 5 minutes or until thickened.
  7. For a smoother gravy, strain out solids. Otherwise, use as is for a heartier texture.
  8. Taste and season with additional salt and pepper as desired.