Heat the oven to 400 degrees F.
Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes.
Place in the oven and roast for 30 minutes.
Remove from the oven and place over medium heat.
Remove the wing and set aside.
Add the flour and let cook for about 1 minute.
Add the stock and simmer until it has reduced by about 1/4, about 15 minutes.
Strain the sauce and adjust the seasoning with salt and pepper.
I make the following adjustments:
Follow the recipe through reducing and straining. But then to make it more of a gravy than a sauce, I added enough blonde roux to reach the desired consistency.
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|Serving Size: 1 Serving (529g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 78 (34%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 14.4mg||4 %|
|Sodium 702.6mg||24 %|
|Potassium 621.1mg||16 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 22.5g|
|Protein 13g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 227
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