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Post by coppice on Nov 21, 2014 13:10:41 GMT -5
Bob or Betty homemaker may never get the chance to make a beef stock, but a small poultry one can be built for Thanksgiving.
Frozen collected chicken backs-bones The skeleton from your turkey (that your going to roast boneless) Celery chopped up carrots chopped up couple garlics weakly salt to taste
Roast all these bones and mirapoix (the veggies) till well browned.
Allow skeleton to cool and pick meat for giblet gravy
Return to stock pot and de-glaze brown bits from roaster.
Add bouquette garni (any of the following, bay leaves, parsley, rosemary, peppercorns) tied up into a bundle with muslin wrapper.
Simmer in stock pot till reduced by half. Separate bones vegetables from broth. Chill till fats solidify and skim them off.
Add roux or white wash for gravy.
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Post by BBQ Butcher on Nov 21, 2014 13:23:34 GMT -5
Sounds great Thanks for posting it
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