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Discussion Starter #1
3 T fat from the drippings
the rest of the no-fat drippings
14 oz of chicken broth
1/3 cup fresh apple cider or unsweetened apple juice
3 cloves of garlic, minced
3 T flour
1 T bourbon or orange juice
1/2 t grated orange peel

Pour out drippings and let fat rise to the top. Meanwhile,
deglaze pan with a little water.

Skim off 3 T of fat and put into saucepan. Toss out the rest
of the fat. Add drippings to pan.

Make a mix of the flour and a small amount of the chicken
broth...remember cold is good here.

Put everything BUT the bourbon (orange juice) and the orange
peel into the saucepan. Bring to a simmer.

Slowly, in a thin even stream, add the flour/broth mixture.
Adjust for desired thickness.

Remove from the heat add the bourbon or orange juice and the
orange peel.

Serve
 

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Discussion Starter #2
MADEIRA CREAM GRAVY

If you like fried chicken with cream gravy, you'll love this
sauce —sophisticated and rich, with a bit of sweet fruitiness
from the Madeira. It's a wonderful alternative to traditional
pan gravy.


For brown giblet stock
1 tablespoon vegetable oil
Neck and giblets (excluding liver) from turkey, cut into 1-inch pieces
1 onion, left unpeeled, quartered
1 celery rib, coarsely chopped
1 carrot, coarsely chopped
1 qt low-sodium chicken broth (32 fl oz)
2 cups water
1 Turkish or 1/2 California bay leaf
1 teaspoon whole black peppercorns

For sauce
Drippings from roast turkey, left in roasting pan
1 1/2 cups Sercial Madeira
1 to 2 tablespoons unsalted butter (if necessary)
6 tablespoons all-purpose flour
1/4 cup heavy cream
Make stock:
Heat oil in a 5-quart heavy pot over moderately high heat
until hot but not smoking, then saute neck, giblets, and
onion until well browned, 10 to 15 minutes. Add remaining
stock ingredients and simmer, uncovered, until liquid is
reduced to about 4 cups, about 45 minutes.

Pour stock through a fine-mesh sieve into a bowl, discarding solids.
Skim off and discard any fat.
 

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Discussion Starter #3
Make sauce:

Skim fat from pan drippings (while turkey stands) and reserve
fat. Straddle roasting pan across 2 burners, then add Madeira
and deglaze pan by boiling over moderately high heat, stirring
and scraping up brown bits, until liquid is reduced by about
half, about 4 minutes, then add to giblet stock.

Heat 3 tablespoons reserved turkey fat (if you have less, use
butter to make up difference) in a 3- to 4-quart heavy sauce-
pan over moderately low heat, then add flour and cook roux,
whisking, 3 minutes. Add hot stock in a fast stream, whisking
constantly to prevent lumps. Bring to a boil, whisking, then
reduce heat and simmer, stirring frequently, 5 minutes. Add
cream and simmer, stirring frequently, 10 minutes. Pour sauce
through a fine-mesh sieve into a sauceboat or serving bowl
and season with salt and pepper.
Giblet stock can be made 2 days ahead and cooled completely,
uncovered, then chilled, covered. Discard solidified fat,
then reheat before adding to roux.

Makes 6 to 8 servings (about 4 cups).
 

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Discussion Starter #4
Make sauce:

Skim fat from pan drippings (while turkey stands) and reserve
fat. Straddle roasting pan across 2 burners, then add Madeira
and deglaze pan by boiling over moderately high heat, stirring
and scraping up brown bits, until liquid is reduced by about
half, about 4 minutes, then add to giblet stock.

Heat 3 tablespoons reserved turkey fat (if you have less, use
butter to make up difference) in a 3- to 4-quart heavy sauce-
pan over moderately low heat, then add flour and cook roux,
whisking, 3 minutes. Add hot stock in a fast stream, whisking
constantly to prevent lumps. Bring to a boil, whisking, then
reduce heat and simmer, stirring frequently, 5 minutes. Add
cream and simmer, stirring frequently, 10 minutes. Pour sauce
through a fine-mesh sieve into a sauceboat or serving bowl
and season with salt and pepper.

Giblet stock can be made 2 days ahead and cooled completely,
uncovered, then chilled, covered. Discard solidified fat,
then reheat before adding to roux.

Makes 6 to 8 servings (about 4 cups)
 
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