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Sauces & Gravies

Sauces & Gravies

Roasted-bone Poultry Gravy

January 7, 2018

I have only just recycled the poultry bones from our holiday feasting. I may have missed that curve in your household, but anytime you serve a few roast chickens or a turkey, save the bones and give this a go! Actually? Frigid cold weather is a good time to do this, because you’ll welcome having that oven heating for a few hours: You roast the bones once with onions and garlic for an hour, and then slow roast them for another three hours, covered in water.  Deglazing the pan with white wine and adding mushrooms and thyme adds extra flavor. Chicago chef Mike Sheerin shared his technique with me a few years back and I use it frequently.  The resulting rich gravy is liquid gold. Bonus: View our marvelous mashed potatoes recipe using best-of methods from Mike and another famed Chicago chef, Matthias Merges. Continue Reading…