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Ginger Snap Gravy
Show: Dec. 5th
Ingredients: Serves 6
Bird Trimmings, neck and Giblets
In a large roasting pan or stockpot, heat olive oil with trimmings and giblets. Cook and stir until all parts have a dark brown caramelized color.
Add thinly sliced vegetables and garlic; add the Kosher and black pepper.
Continue the caramelizing process until the vegetables are soft. Add poultry stock and reserved drippings. Bring to a boil; reduce heat to a slightly rolling simmer continuing until volume is reduced by 20%.
Crumble cookies into stock slowly until the right consistency is reach (could be more or less that the † lb. and continue to boil while stirring with a wisk for about 10-minutes. Strain through a fine mesh strainer or chinois.
Serve hot on almost everything.