Three day gravy

GrillSgt

Same every year. I make a gallon+ of broth on Sunday. Strained and into the fridge for the night. I remove the bones from the thighs and necks I used (wings instead of necks some years). I then roast the bones and add them back to the broth and reduce it to @ 3 qts. Then I will make the gravy Wed. night with a medium brown roux. A little something different this year. I’m also making a broth from a smoked turkey carcass and I may add a little before I make gravy. Maybe not. 

JohnInCarolina

I like it!

MeTed

That sounds and looks fantastic!

20stone

That looks great. One new thing we are adding to the stock pot are chicken feet, which have a bunch of collagen to add some jiggle. For our turkey stock, we have a big bag of turkey feet, which will go in as soon as there’s room. 

GrillSgt

Thanks. 

GrillSgt

20stone said:

That looks great. One new thing we are adding to the stock pot are chicken feet, which have a bunch of collagen to add some jiggle. For our turkey stock, we have a big bag of turkey feet, which will go in as soon as there’s room. 

Awesome, where’d you get the turkey feet? 

lkapigian

That my friend, is what puts it over the top....taking the time to make a demi glace ( spelling ) makes things great 

gdenby

Homemade broth & stock is the best. And, it uses up bits and pieces that might otherwise have been wasted.  Alchemy, turning lead to gold.

Note, careful w. the broth from smoked meats. During the ordinary reduction, the smoked flavor can concentrate too much.

20stone

GrillSgt said:

20stone said:

That looks great. One new thing we are adding to the stock pot are chicken feet, which have a bunch of collagen to add some jiggle. For our turkey stock, we have a big bag of turkey feet, which will go in as soon as there’s room. 

Awesome, where’d you get the turkey feet? 

There’s a craft butcher here in Austin (Salt and Time - http://www.saltandtime.com/)  that stocks them now, and chicken feet the resto fo the time. Asian market also carry chicken feet. 

Homemade stock is such a huge improvement to store bought.  A good local butcher can keep you stocked in chicken feet, lamb bones, beef bones, etc.  When you roast the bones on the egg (w really light smoke) it takes it even further. 

GrillSgt

I’ll do that with my rib bones from Christmas. Great idea. 

SGH

@GrillSgt
Outstanding looking my friend. Don’t be scared throw chicken backs in if you have access to them. Usually you can get them dirt cheap and they are par excellent for stock. 

northGAcock

The gravey is what brings it all together. Major props for making this level of effort. 

GrillSgt

Those were turkey parts, not chicken parts. Thanks though. 

Spaightlabs

Whole foods had a whole pile of frozen turkey backs today when we were grabbing stuff for bone broth.

theyolksonyou

Make a big pot of turkey stock every year to freeze.  Been giving rib bones to the dog.  Doh!  Never crossed my mind to make beef broth.  Oh well, she enjoys them.  

northGAcock

Spaightlabs said:

Whole foods had a whole pile of frozen turkey backs today when we were grabbing stuff for bone broth.

How’s my (your) pup? 

GrillSgt

Spaightlabs said:

Whole foods had a whole pile of frozen turkey backs today when we were grabbing stuff for bone broth.

Never thought to look there. 

Spaightlabs

northGAcock said:

Spaightlabs said:

Whole foods had a whole pile of frozen turkey backs today when we were grabbing stuff for bone broth.

How’s my (your) pup? 

His stoke is very high now that goose season is rolling...he will be in the field for snows and Canadas 5 out of the next 7 days so he will earn his kibble and his CBD

northGAcock

Spaightlabs said:

northGAcock said:

Spaightlabs said:

Whole foods had a whole pile of frozen turkey backs today when we were grabbing stuff for bone broth.

How’s my (your) pup? 

His stoke is very high now that goose season is rolling...he will be in the field for snows and Canadas 5 out of the next 7 days so he will earn his kibble and his CBD

Outstanding...All the best to you both during this beautiful time of the year!

20stone

Our stock pot was just about overflowing and we’ve been waiting for it to simmer down a bit before stuffing it with more stuff, and I walked into the kitchen seeing @20stonespice stirring the pot with a turkey foot.  We’ll keep it going overnight 

Spaightlabs

Thank you brother Robin; we are gonna shine our light through the cool Colorado rain while our mind is wandering like this wild geese in the west.  

May your time with family and friends be filled with warmth and future memories.  We are truly blessed to have the means to fill our larders and the opportunity to share with others.

SonVolt

I've got that same multi-pot bubbling away on the stove right now.

SciAggie

You had me at gravy...

CtTOPGUN

SGH said:

@GrillSgt
Outstanding looking my friend. Don’t be scared throw chicken backs in if you have access to them. Usually you can get them dirt cheap and they are par excellent for stock. 

 So right! I freeze all me backbones from spatched chickens for stocks.

GrillSgt

Used to but since we are empty nesters now I just make the stock and freeze it as I go. For those I use boxed chicken broth and I get a good 2 quarts from 1 chicken. 1 qt water and 1 qt broth. Then I freeze them.

The smoked turkey broth I made yesterday turned out great. Not sure what I am going to make with it. Maybe a turkey chili or something gumbo like.

GrillSgt

About to head out to friends/ex in-laws house with 1/2 gallon of gravy, cranberry relish and sauce, traditional dressing, bourbon sweet potato casserole, pumpkin cheesecake with ginger snap crust and an Ooey Gooey pumpkin butter cake. 

JohnEggGio

That’s the way to do it!  

thetrim

Gravy is good.   Three day gravy sounds awesome.  

Have you ever tried serving that gravy (along w a loaf of wonder bread) as an appetizer?   

GrillSgt

No but a lot of people pour it over their rolls. On their bread too. 

dmchicago

20stone said:

GrillSgt said:

20stone said:

That looks great. One new thing we are adding to the stock pot are chicken feet, which have a bunch of collagen to add some jiggle. For our turkey stock, we have a big bag of turkey feet, which will go in as soon as there’s room. 

Awesome, where’d you get the turkey feet? 

There’s a craft butcher here in Austin (Salt and Time - http://www.saltandtime.com/)  that stocks them now, and chicken feet the resto fo the time. Asian market also carry chicken feet. 

Homemade stock is such a huge improvement to store bought.  A good local butcher can keep you stocked in chicken feet, lamb bones, beef bones, etc.  When you roast the bones on the egg (w really light smoke) it takes it even further. 

I recently learned that you can buy packages of chicken bones at the HEB on Hancock and 35 here in Austin. Lot's of meat still on the bone.

My wife used them to make a stock recently. Pretty good stuff.

For most recipes, I use this stuff which I like because I can adjust the strength as I see fit.

https://www.betterthanbouillon.com/?gclid=EAIaIQobChMI-_f2zvzt3gIVh7fACh0szw3pEAAYAiAAEgI5G_D_BwE

Skiddymarker

One of the best uses for an Instant Pot electric pressure cooker is making broth. Only takes a couple of hours so the house doesn’t have that wonderful smell going for it all day, but for a few hours, it is just as good as the old crock pot. Might be way off base here, but veggie broth is awesome for rice and other grains.