Instructions: 1. Heat oven to 400 F. degrees. Have ready a large roasting pan.

2. Arrange wings in a single layer pan; scatter onions over top. Roast 1 1/4 hours until the wings are browned.

3. Put wings & onions in a 5 to 6 quart pot. Add water to roasting pan & stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth

(refrigerate remaining 2 cups), carrot & thyme. Bring to a boil reduce heat & simmer, uncovered, 1 1/2 hours.

4. Remove wings to cutting board. When cool, pull off skin & meat.

Discard skin; save meat for another use.

5. Strain broth into a 3-quart saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth & discard. (If time permits, refrigerate broth overnight to make fat-skimming easier.)

6. Whisk flour into remaining 2 cups broth until blended & smooth.

7. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture & boil 3 to 4 minutes to thicken gravy & remove floury taste. Stir in butter & pepper. Serve or pour into containers; refrigerate up to 1 week or freeze up to 3 months.

Planning Tip: If frozen, thaw 2 days in refrigerator. Reheat in saucepan, whisking often.

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