2 turkey wings (1-1/2 to 2 pounds)
2 medium onions, quartered
2 cartons (32 ounces each) reduced-sodium chicken broth, divided
2 medium carrots, cut into 2-inch pieces
2 celery ribs with leaves, cut into 2-inch pieces
4 fresh thyme sprigs
1/2 cup plus 2 tablespoons all-purpose flour
1 tablespoon butter
1/4 teaspoon pepper
1. Place turkey wings and onions in a greased 13x9-in. baking pan. Bake, uncovered, at 400° for 1 to 1/4 hours, turning once.
2. Transfer wings and onions to a Dutch oven. While 13x9-in. pan is still warm, carefully add 2 cups broth. Using a spatula, gently scrape any brown bits off bottom of pan; pour into Dutch oven with wings. Add 4 cups broth, carrots, celery and thyme to Dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, about 45 minutes.
3. Strain; discard wings and vegetables. (Can be made ahead to this point and stored in the refrigerator for up to 2 days.) Skim fat from cooking liquid. Add enough remaining broth to measure 3-1/2 cups.
4. In a large saucepan, whisk flour and remaining broth until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in butter and pepper.
TOTAL TIME: Prep: 2-1/4 hours Cook: 10 min.
YIELD: 4-1/4 cups.
3 tablespoons: 61 calories, 2g fat (1g saturated fat), 12mg cholesterol, 234mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 5g protein.