Make-Ahead Turkey Gravy
https://ift.tt/2RtZf1r 1 Roast the turkey wings and vegetables: Preheat the oven to 450ºF. In a roasting pan, combine the turkey, onions, carrots, celery, and garlic. Sprinkle with the oil, and toss with your hands to coat with the oil. Roast the turkey and vegetables, stirring occasionally, for 1 1/2 hours, or until the meat and vegetables are well browned. 2 Make the stock: Transfer the turkey, onions, carrots, celery and garlic to a large pot. Pour 2 cups of the bone broth into the bottom of the roasting pan and set the pan over medium heat. Bring to a boil and stir with a flat wooden spoon to scrape up and release the brown bits. Pour the broth, including any accumulated fat from the pan or vegetables that stuck to the bottom, into the pot with the turkey and vegetables. Add the remaining bone broth, water, parsley, thyme and bay leaf. Bring the stock to a boil over medium heat. Adjust the heat so the stock maintains a gentle simmer. Simmer for 2 hours. 3 Strain the stock: With tongs, remove the turkey wings and discard the skin and bones. (If the meat is not too dry, you can refrigerate it and use it in soup later.) Set a large strainer over a large container, and strain the stock into it. When the stock settles, skim off the fat with a ladle, transfer it to a bowl, and reserve it for making the gravy. Alternatively, if time permits, refrigerate the stock overnight. The fat solidifies and is easier to remove. Also, don’t be surprised if your stock turns into jelly overnight in the fridge. That’s a good thing! 4 Make the gravy: Reheat the stock if you have refrigerated it overnight. Spoon 1/2 cup of the reserved turkey fat into a large saucepan and set the pan over medium heat. Slowly whisk in the flour, and cook, stirring, for about 2 minutes to cook the flour. Slowly add 4 cups of stock while whisking the roux. Simmer, whisking often, until thickened, another 2 to 5 minutes. Thin with additional stock if desired. Add additional stock, if you like, to bring the gravy to the consistency you prefer. Add the salt and pepper and taste. Add more salt, if you like. 5 Freeze or refrigerate the gravy: Let the gravy cool for about 30 minutes and transfer it to a storage container. Refrigerate for up to 4 days or freeze for up to 4 months. Reheat in a saucepan when ready to use. Frozen gravy made without milk or cream like this gravy should not separate upon reheating. Recipes via Simply Recipes https://ift.tt/2F9fkDA October 31, 2018 at 09:33AM
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The Flat Belly FixThis is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click HereCategories
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