I don’t know about you all, but I never seem to have enough ‘goop’ to make enough gravy to be able to have a little for leftovers. So, thought I’d throw this idea out for all of us. How about making up a batch of really rich turkey stock – if you want, you could even use chicken parts.
5-6 lbs. turkey (or chicken) parts, such as wings, thighs and drumsticks
Cold water to cover, 4 – 6 qts.
8 oz. onion, thickly sliced
4 oz. carrot, thickly sliced
4 oz. celery, thickly sliced
2 garlic cloves, smashed
A sachet made up of a bay leaf, couple sprigs of thyme, 3 or 4 parsley stems, 3 or 4 peppercorns and a whole clove, tied together in a square of cheese cloth
1 teaspoon kosher salt
Preheat the oven to 400°. In a large roasting pan, roast the turkey parts for 1 1/2 hours, or until well browned. (Note: if using a roasted carcass, the process will take a shorter time)
NOTE: there are two ways to go here - either roast the poultry parts in a roaster large enough to be able to also cook up the stock, or after adding the poultry parts to the vegetables in a large stock pot, deglaze the roasting pan with water to get all the flavor from roasting the parts.
While the poultry is roasting, sauté the mirepoix (onions, carrot, celery) in olive oil until vegetables are soft and beginning to brown in a large stock pot. Add the roasted poultry parts to the mirepoix along with the garlic, salt, the sachet and cold water to cover and bring to a boil.
Reduce the heat to moderately low, cover partially and simmer the stock for about 2 1/2 - 2 hours. Add water if needed to keep all covered.
Strain the stock and skim the fat before using or freezing.
The best way I find to be able to remove the fat is to chill the strained stock overnight and the fat will solidify on the top and is very easy to remove.
The stock can be refrigerated for 3 days or frozen for 1 month.
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Now, you have as much wonderful stock to add to your gravy making as you want. And, if you make it now, you’ll have it in the freezer for Christmas also!
5-6 lbs. turkey (or chicken) parts, such as wings, thighs and drumsticks
Cold water to cover, 4 – 6 qts.
8 oz. onion, thickly sliced
4 oz. carrot, thickly sliced
4 oz. celery, thickly sliced
2 garlic cloves, smashed
A sachet made up of a bay leaf, couple sprigs of thyme, 3 or 4 parsley stems, 3 or 4 peppercorns and a whole clove, tied together in a square of cheese cloth
1 teaspoon kosher salt
Preheat the oven to 400°. In a large roasting pan, roast the turkey parts for 1 1/2 hours, or until well browned. (Note: if using a roasted carcass, the process will take a shorter time)
NOTE: there are two ways to go here - either roast the poultry parts in a roaster large enough to be able to also cook up the stock, or after adding the poultry parts to the vegetables in a large stock pot, deglaze the roasting pan with water to get all the flavor from roasting the parts.
While the poultry is roasting, sauté the mirepoix (onions, carrot, celery) in olive oil until vegetables are soft and beginning to brown in a large stock pot. Add the roasted poultry parts to the mirepoix along with the garlic, salt, the sachet and cold water to cover and bring to a boil.
Reduce the heat to moderately low, cover partially and simmer the stock for about 2 1/2 - 2 hours. Add water if needed to keep all covered.
Strain the stock and skim the fat before using or freezing.
The best way I find to be able to remove the fat is to chill the strained stock overnight and the fat will solidify on the top and is very easy to remove.
The stock can be refrigerated for 3 days or frozen for 1 month.
-----
Now, you have as much wonderful stock to add to your gravy making as you want. And, if you make it now, you’ll have it in the freezer for Christmas also!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com