Found in SL November 2024 here
2 Tbsp. canola oil
Neck and giblets from a whole turkey
1 yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, smashed
1/2 cup dry white wine
6 cups unsalted chicken stock, plus more if needed
4 flat-leaf parsley sprigs
4 thyme sprigs
2 fresh bay leaves
1/2 cup pan drippings from any roasted turkey, divided
Butter, if needed
1/4 cup all purpose flour
Salt and black pepper to taste
Heat oil in a large pot or Dutch oven over medium-high. Add turkey neck and giblets, onion, carrots, celery, and garlic.
Neck and giblets from a whole turkey
1 yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, smashed
1/2 cup dry white wine
6 cups unsalted chicken stock, plus more if needed
4 flat-leaf parsley sprigs
4 thyme sprigs
2 fresh bay leaves
1/2 cup pan drippings from any roasted turkey, divided
Butter, if needed
1/4 cup all purpose flour
Salt and black pepper to taste
Heat oil in a large pot or Dutch oven over medium-high. Add turkey neck and giblets, onion, carrots, celery, and garlic.
Cook, stirring occasionally, until turkey pieces are browned, about 8 minutes. Add wine, scraping to release any browned bits. Cook, stirring often, about 1 minute.
Add stock, parsley, thyme, and bay leaves. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, undisturbed, until reduced by about half, 30 minutes.
Pour stock mixture through a fine mesh strainer into a large heatproof bowl; discard solids. (Add more stock as needed to yield 3 cups.)
Strain drippings; discard solids. Let stand 5 minutes; spoon fat from liquid. Set aside fat and drippings separately.
Heat 3 tablespoons reserved fat in a saucepan over medium (add butter as needed to yield 3 tablespoons fat). Add flour, and cook, stirring constantly, until toasted, 2 to 3 minutes.
Gradually pour reserved stock into flour mixture in a thin, steady stream, whisking constantly. Whisk in reserved drippings. Cook, stirring often, until thick enough to coat the back of a spoon, 10 to 15 minutes. Season with salt and pepper to taste.
Add stock, parsley, thyme, and bay leaves. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, undisturbed, until reduced by about half, 30 minutes.
Pour stock mixture through a fine mesh strainer into a large heatproof bowl; discard solids. (Add more stock as needed to yield 3 cups.)
Strain drippings; discard solids. Let stand 5 minutes; spoon fat from liquid. Set aside fat and drippings separately.
Heat 3 tablespoons reserved fat in a saucepan over medium (add butter as needed to yield 3 tablespoons fat). Add flour, and cook, stirring constantly, until toasted, 2 to 3 minutes.
Gradually pour reserved stock into flour mixture in a thin, steady stream, whisking constantly. Whisk in reserved drippings. Cook, stirring often, until thick enough to coat the back of a spoon, 10 to 15 minutes. Season with salt and pepper to taste.
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