| Food Mood: Poultry and Game | |
| Cuisine: New American/Regional | |
Servings: |
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Ingredients |
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| For stock: Neck, gizzard and heart from turkey, rinsed and dried canola oil 1 medium onion cut in half 1 medium carrot 1 stalk celery 1 bay leaf 1 teaspoon pepper corns 3 cups chicken stock 3 cups water |
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Method |
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| For stock: Place a small volume of oil in a heavy pot over medium heat. Add neck, gizzard and heart and cook, turning until browned. Add the remaining stock ingredients and bring to boil; reduce heat and simmer, uncovered, for 2 hours, skimming foam from time to time. Strain and set aside. This can be done well ahead of the rest of the meal. For Gravy: While turkey is resting, pour fat from roasting pan and place pan over medium ? high heat. Pour stock into pan; boil, scraping up the browned fond from the pan. Boil until reduced nearly by half, check and add salt and pepper to taste. Keep hot and serve with turkey. |
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Author: reviewed, Chef Sara Gibbs |
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Recipe source: www.TheHeartofNewEngland.com |
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