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Lotsa Gravy for T-Day & Leftovers
MAKE STOCK
Buy a bunch-a turkey or chicken wings 'n necks.
Add whatever herbs you'd like [sage, rosemary...]
Splash liberally with OO, then
Roast 'em @ 400F [I use the oven][p]When transferring the roasted chicken/turkey pieces to stockpot, break up the bones to expose marrow. De-glaze the roasting pan WELL with something wet [wine, cider, water]. Get all the taste outta that pan you can![p]Dump it all in the stockpot. I use a lot of turkey, therefore I use a lot of meat/bones[p]Add to the stockpot a bunch or mirepoix [carrots, onions, celery] -- an entire bulb of garlic sliced in half. All of this can be rough cut. You can also empty out your fridge of old veggies -- any root veggies. Add bay leaves, peppercorns, sage, rosemary -- just throw a bunch of stuff in... the idea is to create flavor within the stock. Don't salt at this time![p]Cover with COLD water, at least 1" above the meat/bones/veggies/herbs in the pan.[p]Bring the stock to a boil, then reduce to simmer. Usually I simmer for about 8 hours. When to stop? When the collagen in the bones comes out, and the bones go all rubbery or disintegrate... and a thick, gooey glop appears in the stock. You want all the collagen to break down and make this a thick goo![p]Remove "crud" from the top of the water as it simmers, and replace the evaporated water with fresh over the hours -- this is not a reduction.[p]When "done," strain the liquidy stock from the meat/bones, veggies, etc. Get all the liquid you can out of the veggies and meat, etc.... and discard this stuff. The remaining stock is Gold![p]Freeze stock you may not use right away. Do this immediately![p]NOW -- TO MAKING THE GRAVY[p]In a saucier, melt two sticks of butter. Whisk in an equal amount of flour so that there aren't lumps. You'll get a thick paste. Cook this paste until the "flour taste" cooks out, and you start to see a gentle browning.[p]Don't over cook this paste [called a "roux"]. The more you cook it, the less it will "interact" with the stock.[p]Into your hot [not boiling] stock, drop in a dollop of roux and whisk in. It will just "melt" into the stock, turning the stock to gravy. Add another dollop, etc.[p]Bring the gravy gently to a boil, and observe the gravy thicken. It will be at its thickest when it boils.[p]Now is a great time to add roasted turkey juices [from your approaching meal] to the gravy. Season carefully.[p]If you want the gravy thicker, add more roux. If you want it thinner, add more stock.[p]Once you bring your final gravy to where you want it [a strong simmer to get it thick], keep it hot. If you let it cool, it will turn to sludge.[p]If you bring it to a rolling boil, it will begin to break apart.[p]Just think! You can make three gallons of stock and freeze it, and have excrutiatingly great gravy for months![p]Enjoy![p]========[p]BTW -- I have just bought 20 lbs of pork necks to make pork stock -- ultimately gravy -- for a dinner feast of 150 guests [Dec 7th]. Pork loin roulade on the Egg. Six complete pork loins on one medium egg -- Oh, yeah! I'll be tip-toing thru the tulips over that one![p]Oh, but for an XL![p]~ B[p]
Buy a bunch-a turkey or chicken wings 'n necks.
Add whatever herbs you'd like [sage, rosemary...]
Splash liberally with OO, then
Roast 'em @ 400F [I use the oven][p]When transferring the roasted chicken/turkey pieces to stockpot, break up the bones to expose marrow. De-glaze the roasting pan WELL with something wet [wine, cider, water]. Get all the taste outta that pan you can![p]Dump it all in the stockpot. I use a lot of turkey, therefore I use a lot of meat/bones[p]Add to the stockpot a bunch or mirepoix [carrots, onions, celery] -- an entire bulb of garlic sliced in half. All of this can be rough cut. You can also empty out your fridge of old veggies -- any root veggies. Add bay leaves, peppercorns, sage, rosemary -- just throw a bunch of stuff in... the idea is to create flavor within the stock. Don't salt at this time![p]Cover with COLD water, at least 1" above the meat/bones/veggies/herbs in the pan.[p]Bring the stock to a boil, then reduce to simmer. Usually I simmer for about 8 hours. When to stop? When the collagen in the bones comes out, and the bones go all rubbery or disintegrate... and a thick, gooey glop appears in the stock. You want all the collagen to break down and make this a thick goo![p]Remove "crud" from the top of the water as it simmers, and replace the evaporated water with fresh over the hours -- this is not a reduction.[p]When "done," strain the liquidy stock from the meat/bones, veggies, etc. Get all the liquid you can out of the veggies and meat, etc.... and discard this stuff. The remaining stock is Gold![p]Freeze stock you may not use right away. Do this immediately![p]NOW -- TO MAKING THE GRAVY[p]In a saucier, melt two sticks of butter. Whisk in an equal amount of flour so that there aren't lumps. You'll get a thick paste. Cook this paste until the "flour taste" cooks out, and you start to see a gentle browning.[p]Don't over cook this paste [called a "roux"]. The more you cook it, the less it will "interact" with the stock.[p]Into your hot [not boiling] stock, drop in a dollop of roux and whisk in. It will just "melt" into the stock, turning the stock to gravy. Add another dollop, etc.[p]Bring the gravy gently to a boil, and observe the gravy thicken. It will be at its thickest when it boils.[p]Now is a great time to add roasted turkey juices [from your approaching meal] to the gravy. Season carefully.[p]If you want the gravy thicker, add more roux. If you want it thinner, add more stock.[p]Once you bring your final gravy to where you want it [a strong simmer to get it thick], keep it hot. If you let it cool, it will turn to sludge.[p]If you bring it to a rolling boil, it will begin to break apart.[p]Just think! You can make three gallons of stock and freeze it, and have excrutiatingly great gravy for months![p]Enjoy![p]========[p]BTW -- I have just bought 20 lbs of pork necks to make pork stock -- ultimately gravy -- for a dinner feast of 150 guests [Dec 7th]. Pork loin roulade on the Egg. Six complete pork loins on one medium egg -- Oh, yeah! I'll be tip-toing thru the tulips over that one![p]Oh, but for an XL![p]~ B[p]
Comments
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Yum!! I am a gravy addict, so this has got me drooling! I usually make MMax gravy, but maybe I will bump things up a bit by making some stock ahead of time!
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AlaskanC,
its basically the same technique. ...but by buying the extra stuff in advance, it allows you to make boatloads of stock in advance and have lots of gravy. .. . not a bad thing at all.. . .and he is absolutely right about the leftovers. .. i keep some gravy in the freezer for months in small containers and sort of use it like a 'starter' when i want to make a small batch of gravy for another meal. .. take my container of 'starter', defrost it, warm it up, and add some store brought chicken stock to it, and waalllaaa, a fresh batch of gravy. .. .
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mad max beyond eggdome,[p]You Be my kind-a chef -- Hope to meet you someday![p]Best Wishes![p]~ Broc
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Broc, just across the Muddy Mo from Omaha,
same to you broc. .. hope you and yours have a great turkey day. ...you need to start planning now to come to atlanta next year. .. .
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mad max beyond eggdome,[p]I'd love to -- but with a broken neck [four surgeries] and a crushed spine [6 levels in the middle of the back -- think freak auto accident], I don't travel so easily.[p]Going about 50 miles from home and back in one day is about all I can do in a given week.[p]~ Best![p]~ Broc
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Broc , excellent post
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chefarnoldi,[p]Merci, mon Chef![p]
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