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Three day gravy

GrillSgt
GrillSgt Posts: 2,507
edited November 2018 in EggHead Forum
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. 
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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 34,733
    I like it!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • MeTed
    MeTed Posts: 800
    That sounds and looks fantastic!
    Belleville, Michigan

    Just burnin lump in Sumpter
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  • 20stone
    20stone Posts: 1,961
    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. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • GrillSgt
    GrillSgt Posts: 2,507
    Thanks. 
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  • GrillSgt
    GrillSgt Posts: 2,507
    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? 
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  • lkapigian
    lkapigian Posts: 11,549
    That my friend, is what puts it over the top....taking the time to make a demi glace ( spelling ) makes things great 
    Visalia, Ca @lkapigian
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  • gdenby
    gdenby Posts: 6,239
    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.
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  • 20stone
    20stone Posts: 1,961
    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. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • GrillSgt
    GrillSgt Posts: 2,507
    I’ll do that with my rib bones from Christmas. Great idea. 
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  • SGH
    SGH Posts: 28,989
    @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. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • northGAcock
    northGAcock Posts: 15,173
    edited November 2018
    The gravey is what brings it all together. Major props for making this level of effort. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • GrillSgt
    GrillSgt Posts: 2,507
    edited November 2018
    Those were turkey parts, not chicken parts. Thanks though. 
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  • Spaightlabs
    Spaightlabs Posts: 2,349
    edited November 2018
    Whole foods had a whole pile of frozen turkey backs today when we were grabbing stuff for bone broth.
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    edited November 2018
    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.  
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  • northGAcock
    northGAcock Posts: 15,173
    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? 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • GrillSgt
    GrillSgt Posts: 2,507
    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. 
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  • Spaightlabs
    Spaightlabs Posts: 2,349
    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
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  • northGAcock
    northGAcock Posts: 15,173
    edited November 2018
    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!
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • 20stone
    20stone Posts: 1,961
    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 


    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Spaightlabs
    Spaightlabs Posts: 2,349
    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.
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  • SonVolt
    SonVolt Posts: 3,316
    I've got that same multi-pot bubbling away on the stove right now.
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • SciAggie
    SciAggie Posts: 6,481
    You had me at gravy...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • CtTOPGUN
    CtTOPGUN Posts: 612
    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.
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

     BBQ from the State of Connecticut!

       Jim
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  • GrillSgt
    GrillSgt Posts: 2,507
    edited November 2018
    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.
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  • GrillSgt
    GrillSgt Posts: 2,507
    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. 
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    That’s the way to do it!  
    Maryland, 1 LBGE
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  • thetrim
    thetrim Posts: 11,387
    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?   
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • GrillSgt
    GrillSgt Posts: 2,507
    No but a lot of people pour it over their rolls. On their bread too.  :o:o
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  • dmchicago
    dmchicago Posts: 4,519
    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


    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    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. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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