Stock-
Sear neck in oil in a saute pan over medium-high heat until browned, 5 minute; remove from pan. Add celery, onion, carrot, and garlic; saute until beginning to brown, about 5 minutes more. Deglaze pan with bourbon and reduce until it evaporates. Add broth, thyme, parsley, bay leaf, and neck. Bring stock to a boil, reduce heat to medium-low, and simmer 1 hour. Let stock cool, then strain, discarding solids; cover and chill. Skim any congealed fat from the top of stock before using.
Gravy-
Melt butter in a large saucepan over medium heat. Whisk in flour; cook until it smells nutty and turns light brown, 2 minutes.
Whisk in stock and reserved, strained drippins. Bring gravy to a boil and cook until it thickens, 3-4 minutes; strain. Whisk in vinegar and season with salt and pepper.
Originally Submitted
11/29/2013
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