Makes about 7 to 8 cups

Ingredients:

• 2 turkey drumsticks (about 3.5 lbs)
• 8 cups  low sodium chicken broth
• 2  medium onions, chopped
• 1 cup  chopped carrot
• 1 cup  chopped celery
• 1/2 tsp.  Thyme (optional)
• 1/2 tsp.  Sage (optional)
• 1/2 tsp.  Marjoram (optional)
• 1/2 tsp.  Savory (optional)
• 3/4 cup  all purpose flour
• 1/4 cup butter, room temperature
• 1/2 tsp.  freshly ground black pepper

Instructions:

1. Heat oven to 400 degrees F. Arrange the turkey drumsticks in a single layer in a large roasting pan. Roast until the drumsticks are browned, about 1 1/4 hours.
2. Remove the drumsticks to a 5-6 quart pot along with the carrot, celery and onion and 6 cups of chicken broth. Toss in the spices you’d like to use. Refrigerate the remaining two cups of broth.
3. Deglaze the roasting pan with about 1 cup of hot water and add to the pot. Bring to a boil.
4. Reduce heat and simmer uncovered for 1 1/2 hours.
5. Remove drumsticks to cutting board, separate out the skin and the bones and save the meat for another use. *
6. Strain the broth into a 3-quart saucepan. Use a wooden spoon to press as much liquid as
7. possible from the vegetables. Discard vegetables. Skim excess fat and discard. Bring
8. the broth to a gentle boil.
9. In a separate bowl whisk flour into retained 2 cups broth until well blended. Whisk into the boiling broth. Bring the gravy back to a boil and cook until thickened about 3-4 minutes.
10. Stir in butter and pepper.
11. Serve immediately or freeze up to 6 months.

* The ultimate comfort food: The meat retained from the wings added to one cup of this gravy over mashed potatoes. Keeps in the freezer for a particularly rainy day.