by kirra » Tue Jul 15, 2008 1:46 am
Do-Ahead Poultry Gravy
Ingredients:
3 lb. poultry wings and backs
2 c. chopped onion and celery
4 c. chicken or turkey stock
3 T. flour
3 T. butter
1/2 c. cream (if you like)
salt and pepper to taste
herb sprig as needed
Preparation:
Chop the onion and celery, and place in a large brownie pan. Roast the poultry wings and backs on top of the chopped onion and celery. Season and cook at 350 degrees for 75 minutes. Remove from stove, pour off any accumulated liquid/fat, and return to oven for 10 minutes. Onions under the bird bits should be golden brown around edges, and poultry should be crisp-gold. Skim fat from liquid and discard, returning the liquid to pan along with the chicken or turkey stock. Simmer on a stove top for 10 minutes to loosen the sticky bits, pour contents of the pan into a small pot, and simmer covered for 50 minutes. You can add an herb sprig here if you like. Uncover, strain well, discard solids, and reduce liquid to 2-1/2 cups.
Set aside, and place the flour and butter in a saucepan, and cook for a few minutes over medium heat. Add the hot gravy liquid in thirds, whisking, and bring to a slow boil. Cook for 3–5 minutes, add cream, if you like, or season with salt and pepper, and serve as is.
[b][size=150]Do-Ahead Poultry Gravy[/size][/b]
[b]
Ingredients:[/b]
3 lb. poultry wings and backs
2 c. chopped onion and celery
4 c. chicken or turkey stock
3 T. flour
3 T. butter
1/2 c. cream (if you like)
salt and pepper to taste
herb sprig as needed
[b]
Preparation:
[/b]
Chop the onion and celery, and place in a large brownie pan. Roast the poultry wings and backs on top of the chopped onion and celery. Season and cook at 350 degrees for 75 minutes. Remove from stove, pour off any accumulated liquid/fat, and return to oven for 10 minutes. Onions under the bird bits should be golden brown around edges, and poultry should be crisp-gold. Skim fat from liquid and discard, returning the liquid to pan along with the chicken or turkey stock. Simmer on a stove top for 10 minutes to loosen the sticky bits, pour contents of the pan into a small pot, and simmer covered for 50 minutes. You can add an herb sprig here if you like. Uncover, strain well, discard solids, and reduce liquid to 2-1/2 cups.
Set aside, and place the flour and butter in a saucepan, and cook for a few minutes over medium heat. Add the hot gravy liquid in thirds, whisking, and bring to a slow boil. Cook for 3–5 minutes, add cream, if you like, or season with salt and pepper, and serve as is.