Cooked a lot of turkeys in November and December. Tried some different stock recipes for gravy. Im going to share by far the best. You need: 3 Tbs oil neck and giblets from turkey sea salt 4 medium cloves garlic chopped 2 medium carrots chopped 2 large celery stalks chopped 1 large yellow onion chopped 1 dried bay leaf 3 to 4 sprigs fresh parsley 2 to 3 fresh sage leaves 1 sprig fresh rosemary 2 to 3 cups low salt chicken broth 1to 1 and half cups Maderia Pot of Coffee Ok its a long process so you need a pot of coffee first step pour 3/4 cup coffee top it with madeira. Madeira can be found in the Portugal section of your liquor store it is about $30 dollars a bottle but do not substitute other wines I have tried this it does not come out the same. Chop your veggies and garlic. I do not peel carrot just wash it well Heat 2 Tbs oil in straight sided Skillet cook the neck and giblets with a pinch of salt until browned. transfer to bowl set aside. Should be time to refill coffee pour 1/2 cup coffee 1/2 madeira Hey it is $30 dollars a bottle you only need 1 to 2 cups to cook with. Heat remaining 1 Tbsp oil and add garlic,carrots, celery,onion,bay leaf and a big pinch of salt. Cook, stirring often, until browned. 8 to 9 minutes. Refill Coffee Return neck and giblets to skillet add the parsley, sage and rosemary. Add to cups water 2 cups chicken broth and the Madeira. Bring to a boil; then reduce the heat and simmer partially covered until intensely flavourful, about 3 to 4 hours if the liquid level drops add more broth. I do my stock the day before an event and refrigerate when I need it I add more water and chicken broth perhaps more Maderia depending on flavour. Bring to a boil and thicken with flour and oil mixture. This is my favourite gravy.
Posted on: Sun, 14 Dec 2014 15:01:27 +0000
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