Text 26052, 81 rader
Skriven 2012-06-13 22:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Silkie chickens 783
===========================
-=> Quoting Dave Sacerdote to Michael Loo <=-

 ML> You must really like your soup and dogs!

 DS> I do.

Raine and I used to fight for the pope's nose; the only way a dog
would get one was if one of us dropped it on the floor by accident.

It's too bad stores don't sell tubs of them the way they do livers,
gizzards and hearts!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Traditional Turkey Gravy
 Categories: Turkey, Offal, Sauces, Dairy
      Yield: 8 Servings
 
           Neck and giblets from 1
           -turkey
      1    Onion; quartered
      1    Carrot; cut in pieces
      1    Celery stalk; cut in pieces
      1    Whole Peppercorns
      4 c  Water
           Drippings from roasted
           -turkey
           Butter
      3 tb Flour
    1/2 c  Whipping cream; optional
           Salt and pepper
 
  Place turkey neck and giblets (except liver, which clouds broth)
  in 2-quart saucepan with onion, carrot, celery and several
  peppercorns. Add water and bring to boil over high heat. Cover,
  reduce heat and simmer until tender, about 1 1/2 hours. Strain and
  reserve stock. Discard neck. Chop giblets, cover and refrigerate.

  (Canned chicken broth may be substituted for homemade turkey
  broth.) After turkey is roasted, skim surface fat from turkey
  drippings in roasting pan. Add 1 cup reserved stock. Place pan
  over medium heat and scrape browned particles from bottom with
  wooden spoon. Pour mixture into measuring cup and let fat rise to
  top. Skim fat off with spoon or use specially designed measuring
  cup that allows drippings to flow from bottom of cup. Reserve
  drippings and 1/4 cup fat and discard remaining fat. Place
  reserved turkey fat in saucepan or back in roaster. (If necessary,
  add butter if there's not enough fat.)

  Make roux by mixing flour into fat and cooking, stirring
  constantly, until bubbly. (Flour may also be added as slurry.
  Place flour in small bowl or measuring cup and, while constantly
  stirring, gradually add enough water to get smooth texture.)
  Remove from heat, still stirring until bubbling stops. Add 2 cups
  reserved turkey stock and stir vigorously to combine. Return pan
  to heat and gradually pour skimmed drippings, through sieve if
  desired, into roasting pan, stirring constantly with wire whisk.
  Cook, stirring, until gravy boils and thickens. For thinner gravy,
  add more broth. If desired, stir in 2 tablespoons butter or, to
  make cream gravy, 1/2 cup whipping cream. Stir in chopped giblets
  if desired. Season to taste with salt and pepper.

  Yields about 2 cups gravy.

  Recipe Source: Los Angeles Times - 11-23-1997
  
  Formatted by Lynn Thomas

MMMMM


Cheers

YK Jim


... Cannibals: Don't be afraid of us, we're not Zombies!

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