I found this recipe when Husband decided we would smoke a Turkey instead of bake. The drippings from the turkey were very smokey tasting and would not make a good gravy. This recipe was great and you can either use drippings with or not. I make food for a large group so I tripled the recipe! This will now be my go to recipe for gravy of this type!
- I also add the meat from the cooked necks and gizzards. If you have "Drippings" you can add these too!
- -
- dried sage
- garlic powder
- dried thyme
- onion powder
- chicken bouillon cube
- Thickening
- cold water
- corn starch or more
- cold unsalted butter
- cherry or grape tomatoes
- extra-virgin olive oil
- chopped fresh sage
- low-sodium chicken broth
- chopped fresh cilantro
- grated orange rind
- sliced sweet onion
classic olive spread for grilled fish, or vegetables on sliced focaccia
- capers
- chopped fresh parsley
- Meat juices from roasted meat
- flour
- salt and pepper
Haven’t tried…for the Braised Rabbit in this book.
Demi-glace is another French sauce that every self-respecting restaurant keeps on hand. As an apprentice, I prepared it thousands of times for use in a variety of other sauces and dishes.
Also called brown sauce, demi-glace is traditionally prepared with what the French refer to as espagnole sauce (a mixture of brown stock, vegetables, brown roux, and tomatoes), brown stock, and Madeira or sherry. It’s simplified here to create a flavorful sauce you can keep on hand to add intense flavor to a number of dishes.
- chopped shallots
- sliced white button mushrooms
- tomato paste
- beef stock
- chopped leek
- all-purpose flour