S2E5- Thanksgiving Special- Paul's Turkey and Gravy Talk, Jason's Days as a Stand-Up, Mailbag
It's Thanksgiving week! Paul drops by to give some pro tips on how not to screw up your meal and then, back by popular demand, Jason At The Movies deviates from movies and tells about his days as a stand-up. The mailbag has the album giveaway listeners! Thanks for listening!
"This recipe relies on good stock. You can make your own, which is ideal, or buy a carton of chicken stock. Either will be better than a jar of gravy from the store.
- One large onion (quartered)
- Two celery stalks (cut into two inch segments)
- Two carrots (unpeeled and broken into about two inch segments)
- 1 Teas peppercorns
- 1 spring rosemary/thyme or whatever fresh herb you like. Sage is good here too
- Turkey parts, giblets, neck, wings, etc... (yes, you can cut off the turkey wings before baking the turkey, nobody likes eating them anyway, at least at my house)
- Butter, Flour, Salt, Pepper
Method: Combine all the vegetables and the turkey into a pot, cover with four cups of water, and simmer for at least two hours. Basically as long as you're baking the turkey. Strain the broth through a mesh strainer and set aside.
10 minutes before you're ready to eat, start the gravy by melting two tablespoons of butter in a pan and then add an equal amount of flour. Whisk until all the butter is absorbed, you may have to add more flour. Whisk the mixture together until it turns slightly tan and begins to smell nutty (this is called a roux, you're now French!). Now, add the broth slowly while whisking. If you add it all at once you will see lumps so I usually start with about 1/2 a cup to incorporate the roux and then add the rest while whisking. The gravy will start to thicken immediately. Once you get he gravy to your desired consistency, salt and pepper to liking.
You should end up with a gravy full of flavor and that everyone will love. Good luck!"
Mon, November 20, 2017