"Making a rich chicken stock from roasted chicken bones is a great way to deglaze the turkey roasting pan and get your gravy headed in the right direction," says Sugarman. "The stock is also great for reheating leftovers."
The turkey drippings are often used as the base for your gravy, providing both the flavor agent and the fat needed to make the gravy's roux. However, instead of using store-bought chicken stock or even turkey stock made from the innards of your freshly roasted turkey, scratch-made chicken stock is the key to the tastiest foundation and cooking liquid for gravy. The bones are the primary source of flavor that sets it a cut above the rest.
Using the chicken stock to help scrape up those browned bits of turkey from the roasting pan makes for a full-flavored foundation. Plus, reducing it with the roux will concentrate its richness.
Making chicken stock way ahead of time is technically the first step you take. If you're using chicken stock to deglaze your turkey pan and for your gravy's reduction liquid, you'll need at least one whole chicken carcass for your stock.
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