Turkey Stock and Gravy
Giblets (except the liver) and wing tips
4 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
2/3 cups dry white wine or vermouth
2 cups chicken stock or water
Sea salt
1 bay leaf
1 teaspoon fresh thyme
1/4 teaspoon crushed red pepper flakes
3 tablespoons potato starch mixed with 1/4 cup cold chicken stock
2 tablespoons Armagnac
1. Chop neck into 2-inch pieces, quarter the gizzard, halve the heart. Rinse and dry with paper towels.
2. Heat oil in a heavy 2 1/2 - 3-quart saucepan. Stir in giblets and brown rapidly on all sides. Don't let the oil burn. Remove giblets and stir the vegetables into the pan; cover and cook 5 to 8 minutes, until tender. Then uncover, raise heat and brown lightly, for several minutes. Remove half the vegetables and put into the turkey cavity. Return the giblets to the pan. Add vermouth, stock and water to cover ingredients by 1 inch. Add salt and herbs, and simmer partially covered for 2 1/2 to 3 hours. Strain, degrease, return to pan. Beat in starch mixture, simmer 2 to 3 minutes. Chill.
3. Finishing: Spoon excess fat out of roasting pan. Pour in turkey stock and stir over moderately high heat for several minutes, scraping bottom of the pan to get all the coagulated juices incorporated into the sauce. Strain into a saucepan, pressing all the juices out of the vegetables. Degrease the gravy again, and correct seasonings. To reheat just before serving, add 2 tablespoons Armagnac and ignite. When the flames have all gone out, pour into a warm bowl or gravy boat.
Wine Tip:
Normally, there are a wide variety of wine choices to accompany the holiday bird. However, the Creole "glow" on this one leads me to prefer the great American Zinfandel above the rest. I especially like a big one from Shenandoah.
4 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
2/3 cups dry white wine or vermouth
2 cups chicken stock or water
Sea salt
1 bay leaf
1 teaspoon fresh thyme
1/4 teaspoon crushed red pepper flakes
3 tablespoons potato starch mixed with 1/4 cup cold chicken stock
2 tablespoons Armagnac
1. Chop neck into 2-inch pieces, quarter the gizzard, halve the heart. Rinse and dry with paper towels.
2. Heat oil in a heavy 2 1/2 - 3-quart saucepan. Stir in giblets and brown rapidly on all sides. Don't let the oil burn. Remove giblets and stir the vegetables into the pan; cover and cook 5 to 8 minutes, until tender. Then uncover, raise heat and brown lightly, for several minutes. Remove half the vegetables and put into the turkey cavity. Return the giblets to the pan. Add vermouth, stock and water to cover ingredients by 1 inch. Add salt and herbs, and simmer partially covered for 2 1/2 to 3 hours. Strain, degrease, return to pan. Beat in starch mixture, simmer 2 to 3 minutes. Chill.
3. Finishing: Spoon excess fat out of roasting pan. Pour in turkey stock and stir over moderately high heat for several minutes, scraping bottom of the pan to get all the coagulated juices incorporated into the sauce. Strain into a saucepan, pressing all the juices out of the vegetables. Degrease the gravy again, and correct seasonings. To reheat just before serving, add 2 tablespoons Armagnac and ignite. When the flames have all gone out, pour into a warm bowl or gravy boat.
Wine Tip:
Normally, there are a wide variety of wine choices to accompany the holiday bird. However, the Creole "glow" on this one leads me to prefer the great American Zinfandel above the rest. I especially like a big one from Shenandoah.
0 Comments:
Post a Comment
<< Home