If you can, roast a small turkey the day before you do the big Thanksgiving bird, just to make the stock for the gravy! It is truly liquid gold. And the turkey meat from that first little bird will be there for you to eat in the days after all the guests have gone home. To make the stock for the gravy: 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. Bonus: View our marvelous mashed potatoes recipe using best-of methods from Mike and another famed Chicago chef, Matthias Merges.
Roasted-bone Poultry Gravy
2018-01-07 00:59:59
Serves 3
Made with turkey or chicken bones, onion, garlic, white wine and thyme, this gravy is liquid gold
Ingredients
- Meaty bones from the carcass of one 10 to 12 pound turkey, or, bones from the carcass of two large roasting hens
- 1 head of garlic, cut in half, chopped into pieces
- 1 large onion julienne sliced
- 1 cup white wine
- 12 cups water
- 1 Tbsp butter
- Bunch of fresh thyme
- 1 ½ pounds crimini mushrooms, sliced
- Sea salt and fresh ground pepper to taste
- Small amount of Wondra flour as desired
Instructions
- Place oven rack in the center. Set oven temperature to 350.
- Break up turkey carcass bones into level layer in large roasting pan. Sprinkle with julienned onion and garlic pieces. Add 1 cup water. Roast bones at 350 for 1 hour.
- Remove bones to a separate bowl. On stovetop, deglaze roasting pan with 1 cup wine. Pour through a strainer. Reserve liquid.
- Return bones to roasting pan. Cover with 12 cups water. Set oven to 325. Roast bones for 3 hours.
- Near the end of cooking time, in a heavy skillet over medium heat, melt butter and cook mushrooms with thyme. Set aside.
- Remove roasting pan from oven. Pour liquid remaining in roasting pan (3 1/2 to 4 cups) into skillet with mushrooms. Cook down for 10 minutes
- Add the wine deglazing liquid you reserved. Simmer for five more minutes. Pour all through a strainer. Discard solids (mushrooms and thyme). Return liquid to sauté pan over medium heat. Whisk in small amount of Wondra flour to thicken to desired consistency. Salt and pepper to taste. Serve over mashed potatoes.
Adapted from Chef Mike Sheerin
Adapted from Chef Mike Sheerin
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1 Comment
OMW, I came so close to devouring my screen right now. That looks and sounds amazing. Nothing beats the taste of a real home cooked, good old fashioned gravy and this one takes the cake. Oh my that does’t sound right, but it sounds so delicious