Whiskey gravy
- chicken stock500 g
- Butter28 g
- Flour25 g
- Whiskey25 g
- Carrots10 g
- Onions10 g
- Celery10 g
- Rosemary1 sprig
- Turkey trimmings & backbone
- Salt
- Black Pepper
Step 3: Start the gravy
Heat a pan with butter over medium heat.
Add the turkey neck and trimmings, browning them for 4-5 minutes, flipping once or twice. Add the diced carrot, onion, celery, rosemary, and a pinch or two of salt.
for 5-10 minutes. Stir in the flour to create a roux and cook for 2-3 minutes until it smells like pie crust.
Step 3: Start the gravy
Whiskey gravy
- chicken stock500 g
- Butter28 g
- Flour25 g
- Whiskey25 g
- Carrots10 g
- Onions10 g
- Celery10 g
- Rosemary1 sprig
- Turkey trimmings & backbone
- Salt
- Black Pepper
Heat a pan with butter over medium heat.
Add the turkey neck and trimmings, browning them for 4-5 minutes, flipping once or twice. Add the diced carrot, onion, celery, rosemary, and a pinch or two of salt.
for 5-10 minutes. Stir in the flour to create a roux and cook for 2-3 minutes until it smells like pie crust.