Oh pshaw, on Fri 24 Nov 2006 07:30:43a, Philip Adams meant to say...

> On 24 Nov 2006 05:37:42 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>I've always made decent gravy, in fact most people would say excellent,
>>but I wanted to try something different this year. The results were
>>superior to anything I've made in the past. This is what I did...
>>
>>Since I only roast a turkey breast, I also bought a package of turkey
>>wings. Yesterday I popped them into a roasting pan with a couple each of
>>carrots, stalks of celery, a medium onion coarsely chopped (with the
>>skin), and a couple of cloves of garlic. Tossed in a tablespoon or so
>>of oil and a bit of salt. Roasted this mixture until everything was
>>nicely browned.
>>
>>Removed roasting pan to the stovetop, added 4 cups chicken broth, a
>>teaspoon of whole peppercorns, 5 whole allspice berries, a bay leaf, a
>>handful of fresh parsley, and a teaspoon of poultry seasoning. Brought
>>this to a boil, then reduced to a simmer for about 45 minutes. Removed
>>from the heat, then strained through doubled cheesecloth. Cooled and
>>refrigerated overnight.
>>
>>This morning I removed the solidified fat and allowed the stock to warm
>>to room temperature.
>>
>>Meanwhile, I browned 3/4 cup all-purpose flour in a dry pan in a 375°
>>oven until it was golden tan, then set aside.
>>
>>When the turkey breast was done, I drained off the pan juices and
>>browned bits and allowed the fat to rise to the top, then removing it.
>>I mixed the two quantities of fat, then measured out about 1/2 cup.
>>
>>Measured out 2 cups of the pan juices, adding back the measured fat,
>>then added 2 cups of the previously prepared stock. Brought this
>>mixture to a slow boil.
>>
>>Meanwhile, put the remaining 2 cups of stock in the blender and added
>>the browned flour. Whirled this together on lowest speed until
>>completely smooth.
>>
>>Added the stock/flour mixture in a steady stream to the simmering pot
>>while whisking constantly, then returned to a boil while whisking until
>>it thickened. Reduced heat to a bare simmer and cooked, covered, for
>>another half hour. Then put on the warming burner.
>>
>>This was the smoothest, most flavorful gravy I've ever tasted. It may
>>sound like a lot of work, but it really wasn't, since the effort was
>>spaced out.
>
>
> Add a quarter cup (or so) of high quality strong coffee and you would
> have gotten it perfect.

Hmm, never thought of that, Phillip. I've made a note to try that next
time. Thanks!

--
Wayne Boatwright
__________________________________________________

Useless Invention: Solar powered night light.