Friday, October 31, 2008
There is never enough gravy!
Not for me anyway, Thanksgiving is almost here and Christmas is just around the corner! It's about this time of year when everyone is trying to get in gear and get things done . So today I'm going to give you a boost up on the holidays. What takes a lot of time in the kitchen are those last minute finishing touches we all try to make as quickly as we can so we can get that beautifuly cooked turkey and dressing and all the side dishes on the table and dig in.
Here's a recipe that is going to make your day in the kitchen a lot easier and take care of that problem we all sometimes have. It seems there is never enough gravy! This is a way to have as much gravy as you want and still have enough to make dressing too. It's called................
drum roll please........................................
MAKE AHEAD GRAVY
It can be made in advance and be kept in the freezer until you need it. Then all you have to do is put it in the fridge a couple of days before you need it to thaw out and warm it up on Thanksgiving day.
You'll need about 4 big turkey wings ( I use Purdue Farms poultry)
2 onions, chopped
8 cups chicken broth ( I only use Knorr's boullion cubes to make the broth so you'll need 4, since 1 cube makes 2cups broth) You can also use canned broth but for me it's not as strong flavored as the Knorr is.
2 or 3 carrots , chopped
3-4 ribs of celery, chopped
3/4 cup flour
2-4 Tablespoons Land O Lakes butter ( or margarine)
Pepper to taste (I like Telicherry pepper so that's what I use)
Preheat your oven to 400 degrees F. and spread the turkey wings in a single layer in a large roasting pan. Spread the chopped onion over them and roast about 1 hour and 15 minutes, or as long as it takes to get the wings browned nicely. Wings are done as soon as the internal temperature of the thickest part of the meat reaches at least 165 degrees F.
I use my Hamilton Beach 7 qt. slow cookers for the next step but you can use a large pot on top of the stove if you like. A stock pot works well.
Put the cooked wings and onions and all the scrapings along with the carrots and celery into the pot and add 6 cups of the broth. (put the remainder of the broth in the fridge to get cold) Bring everything to a boil and simmer for about 2 hours.
Next, remove the wings from the pot and save them on the side so you can take off the skin and collect all the meat. Once you have done that, save the meat for another use.
I, make Turkey salad with mine.
Next, strain the broth and get as much of the juice out of the vegetables as you can. Then put it in the fridge and leave overnight if you want to get all of the fat out.
Next day, the fat will lift right off the gelled broth and you can scrap off any unwanted residue from the bottom that settled as it cooled. Now you have some of the best tasting clear broth, with which to make gravy, you have ever tasted!
Next, put about half a stick of butter into a saucepan, melt it and add the 3/4 cup of flour. Turn the heat to low and while stirring constantly, cook it slowly until it's just a light golden tan. ( this is called a blond roux)
Then take the 2 cups of cold broth you had put in the fridge and add it to the roux, stirring constantly. as soon as you have that mixed well, add the rest of the broth and cook on low until it thickens. Stir in pepper. to taste.
Pour into freezer containers and freeze for up to 6 months.
Now you have about 8 cups of delicious gravy ready to use on Thanksgiving Day already made and only needing to be thawed out, warmed up and served.
When the turkey is done, if you have cooked the giblets also, you can slice them and add add them to your gravy when it is heated up along with about 4 sliced hard-boiled eggs. I doubt you'll need any extra salt as the Knorr boullion cubes are salty enough, but if not, add salt to taste now.
Tomorrow I'll post another time saving recipe.