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Posts Tagged ‘gravy’

Taking Stock

Roasted turkey wings

Roasted turkey wings

Simmering turkey stock

Simmering turkey stock

In the next week or so we will be purchasing turkey parts and cooking them down into glaze to flavor various dishes on the Thanksgiving table. We’d like to use mostly necks, but they are not widely available. This pot used wings. Roasting the bones and mirepoix brings a nice dark color and flavor to the glaze. Good Stuff

2 pounds turkey parts
2 medium onions or leeks
2 medium carrots
2 stalks celery and their greens
2 bay leaves
1/2 teaspoon black peppercorns

Roast the turkey parts very well in a 400 degree oven, likely 20 to 30 minutes. Remove the parts to a stock pot and toss the chopped vegetables in the turkey fat and roast them in the hot oven for 10 to 20 minutes. Add vegetables to stock pot and cover with water. Add bay and pepper, bring to a boil and then simmer for two hours or so. Strain the stock and discard the solids. Return the stock to the stove in a slightly smaller pot and reduce to a thick glaze. Carefully skim the fat during the reduction. Cool and add sparingly to your dishes for a spike of turkey flavor. We add a large dollop to the roasting pan when finishing the gravy. Good Stuff!

 

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