Something I believe is using all parts of the animal or bird I am cooking and wasting nothing.
After butchering my turkey the carcass and the wing tips are perfect for making a flavourful turkey stock which can then be used to make the perfect gravy to go with the roasted turkey breast.
My recipe is simple.Roast the carcass with onions and carrots in the oven for an hour. Then add 1 liter water and boil on the stove top for 45-60min. Remove all the bones and vegetables and you left with an amazing stock. Season with salt for a salted stock. Shred the meat from the bones for sandwiches and salads or even soup.
For the gravy it’s just 2 tbsp fat + 2 tbsp flour plus 2 cups of liquid. Soya sauce to make it nice and dark and salt and pepper to taste.
Do you have any special sauce when it comes to making gravy?
Cheers & Keep Cooking!
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