Poultry Stock and Flourless Gravy

Poultry Stock and Flourless Gravy

  • Servings: 3 qts
  • Time: 45min/prep; 4hrs/cook
  • Difficulty: easy
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“What to do with all those giblets?” you may ask.  Roast them with some onions, carrots, and celery and make a stock that you can use to enhance the flavor of another Thanksgiving dish, like our brown rice stuffing or flourless gravy, or save it for later.  I made enough to do both by adding a few more chicken parts also from Grove Ladder Farm.

Waste not, want not…  After making our stock I removed the meat from the bones and put them in a blender with the veggies and pureed them to make a flourless gravy.

 

This is another in a series of posts titled “A Florida Family Farm Thanksgiving”, a collaboration with Chris and Eva Worden, owners and operators of Worden Farm, an organic family farm in Punta Gorda, Florida, and Tim and Chelsea Clarkson, owners and operators of Grove Ladder Farm, a Sarasota-based farm that specializes in pasture-raised, hormone and antibiotic free poultry and eggs.

The series includes recipes and photos of the food and beverage that the two families shared at their early Thanksgiving dinner at Worden Farm in Punta Gorda, Florida.

INGREDIENTS

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  • Roasting:
    • Packet of giblets from turkey
    • 2 lbs chicken or turkey necks and backs
    • 2 cups yellow onions large dice
    • 1 cup carrots large dice
    • 1 cup celery large dice
    • 2 tbsp peanut oil (peanut oil has a higher smoke temperature so can handle the higher temp
  • Stock:
    • Contents of the roasting pan (see above).
    • 1 gallon + 1 cup water (or 1 cup of white wine; what should you do with the rest of the bottle you ask…enjoy)
    • Bouquet garni (herb bundle for making the stock)
      • 5 fresh parsley stems
      • 6 fresh thyme stems with leaves
      • 2 fresh or dried bay leaves
      • 12 + black peppercorns (we like it peppery but you may choose to use less if you don’t)
  • Flourless gravy:
    • Meat pulled from poultry pieces (or not).
    • Roasted veggies from stock making
    • 2 cups of the poultry stock (you may need a little more depending on how many veggies you used in roasting the poultry pieces)

DIRECTIONS

Preparation:

  • Preheat the oven to 500° F.
  • Wash and cut into large dice the onions, celery, and carrots, place in the roasting pan.

Cooking:

  • Roasting:
    • Place the turkey giblets and other chicken parts in a roasting pan with the veggies, place the roasting pan on the middle rack of the preheated oven.
    • Pour the peanut oil over the poultry parts and veggies, give it a good stir.
    • Roast turkey giblets, chicken parts, and veggies in a roasting pan (at 500F) until they are browned and caramelized, turn halfway through (total roasting time is about 20-30 minutes).
  • Stock:
    • Pour all the contents of the roasting pan into a large stockpot; add the gallon of water and simmer for 4 hours.
    • Deglaze the roasting pan by adding about a cup of water or wine and return to the oven for about 5-10 minutes; remove from the oven and using a wooden spoon scrape all of the brown bits in the pan.  Pour the contents including all the brown bits into the stock pot; all those brown bits are little packets of flavor.
    • After 4 hours of simmering remove all of the necks, veggies, and herbs with either tongs or through a large strainer but discard only the bundle of herbs (we will use the meat from the bones and the roasted veggies later as part of our flourless gravy!).
    • Pour remaining liquid through a strainer lined with cheesecloth into 1-quart containers (this will remove any of the smaller particles as well as most of any fat in the stock).
    • Set aside 6 cups of the stock to use with the rice stuffing recipe posted in this series.
  • Flourless gravy:
    • Remove the meat from the bones (or not), add to a high-speed blender, add the roasted veggies and start with 2 cups of stock.
      • If the mixture is too thick add some stock but only a little at a time until you reach your desired consistency for gravy.
    • Safety tip!  If the meat, veggies, and stock are still hot make sure you hold the lid of the blender down as the air in any blender with hot items especially liquid will expand rapidly.
    • Blend at high speed until creamy; set aside but keep warm.  Add this to the gravy mixture made using the drippings and roast veggies from roasting the turkey (see above).

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ENJOY!

Poultry Stock and Flourless Gravy

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