Author Topic: Gravy  (Read 619 times)

Offline AndyBoy

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« on: November 20, 2012, 10:22:49 AM »
I just finished up a batch of my once yearly turkey gravy. It takes two days to make and starts with 4 turkey wings and a mirepoix roasted and then a slow simmer for hours until everything breaks down. It is then drained, further reduced and then thickened with a roux that is cooked until golden brown. It will be skimmed after cooling so that most of the fat is removed and I probably will share a couple of these with neighbors. Love Thanksgiving!


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