I have never been caught on those mostly infrequent occasions when I add a packet of unflavored Knox in the orange box to a stock. Very useful deception... but a deception nonetheless!
auxen1 wrote:I think I saw up post a mention of roasting or baking turkey parts before making a stock for use in gravy.
With fowl, I've roasted vegetables before making stock but never parts of the bird itself. Always submerge the carcas into water.
I know that roasting bones is how beef stock is made but wanted to get some perspective on roasting fowl and if this results in a richer broth (stock).
Pie Lady wrote:All this talk about stock is making me want to make some this year with the carcass. Hopefully I can keep my large stockpot free so I can stuff it in there away from the cat.
Mhays wrote:I set aside the crock-pot on Thanksgiving day especially for this use; carcass and water go in, it goes on Low, I don't think about it until I am ready...often the next morning.
This past Saturday I used Michael Ruhlman's recipe for stock, as described here.
I chopped a generous quantity of carrots, onions and celery that I put underneath the bird after the initial browning. I make stock with the neck and giblets, but not the liver.
After the turkey is done cooking and while resting, I pour all the accumulated juices and vegetables into a large glass measuring cup (I use a quart size). Let it settle with the fat rising to the top.
Meanwhile take some white wine or stock, pour into the pan and stir to dissolve and lift up any remaining flavorful bits on the bottom.
Pour off the fat without getting the tasty stuff underneath. When I have removed almost all the fat, I will dab the surface with a paper towel to remove more fat.
I think I gave you a stick blender, I use it to blend the vegetables and juices. Add the juices from the pan, then blend everything with the stick blender. (keep it submerged or in a deep enough vessel, because it can make a mess if you lift it out with the stick running) Adjust with stock to the desired thickness.
If it is too thin, either use flour mashed into butter or some cornstarch dissolved in water to thicken.
toria wrote:I wonder if in a pinch you could make turkey gravy from ground turkey. Crumble some in a roasting pan, add chopped onions, herbs, seasonings, celery and carrots and roast in oven. Maybe add a tad of white wine or water or stock and make gravy. Take ground turkey and use for chili, etc. Of course strain out the vegetables or puree them, or add to soup.
Perhaps that was Alton brown. I saw him recommend using similar amounts of flour and potato starch to thicken. His claim was that the potato starch interfered with the propensity of flour starch to set up solid as it cools. He also did not make a roux. He mixed the thickeners one at a time in cold stock before adding to the hot drippings+stock. (If you search for "Alton Brown potato starch giblet gravy" you will find it.) I went light on the thickeners when I made mine and used probably about 60:40 potato starch:flour. In retrospect I probably should have gone the opposite way on proportions. The gravy was somewhat translucent but I did not find it objectionable at all. Of course I like almost anything that doesn't try to eat me first so I'm not a good judge of what the discerning palate would prefer.G Wiv wrote:... I often have cooking shows on in the background when I am in the kitchen, one of the tv cooks suggested potato starch as a thickener, no possibility of lumps and glossier finish. True, no lumps, glossy, but a viscous mouth coating gelatinous aspect that, while not unpleasant, seemed more suited to egg fu young than turkey gravy.