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Heat olive oil in a skillet over medium high heat; dd wings and onions and cook, flipping wings and stirring onions occasionally, until golden brown, about 10 minutes Add garlic, thyme and rosemary sprigs; add 1 ½ cups or 350ml stock to skillet and stir, scraping up any brown bits on the bottom of the pan
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Transfer to a small stock pot
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Stir in remaining broth, carrot, celery and bay leaf; bring to a boil
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Reduce heat to medium-low and simmer for about 1 hour, skimming occasionally
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While broth is simmering, puree roasted onions and about ½ cup or 125ml pan juices from turkey (after roasting your turkey) in blender or food processor
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Transfer to a large saucepan
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Remove and discard wings
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Strain broth through a large strainer into saucepan with onions
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Press on vegetables in strainer to extract any remaining liquid; discard strained vegetables
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Bring strained broth and onions to a gentle boil, stirring occasionally
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Stir in the butter and season with salt and pepper