Joanne’s Double Stock Turkey Gravy

By: Joanne Weir

  • Cuisine: American
  • Course: Condiment

INGREDIENTS

For Joanne's Rich Homemade Chicken Stock

  • 5 pounds chicken parts (backs, necks, wings, excess fat removed), divided
  • 1 onion, peeled and coarsely chopped, divided
  • 1 carrot, peeled and coarsely chopped, divided
  • 12 parsley stems, divided
  • 1/2 teaspoon fresh thyme or dry thyme, divided
  • 2 bay leaves, divided

For Joanne's Double Stock Turkey Gravy

  • 1/2 cup dry white wine
  • 2 teaspoons corn starch
  • 2 teaspoons flour
  • 1 batch Joanne's Rich Homemade Chicken Stock*

DIRECTIONS

Directions

  1. To make Joanne’s Rich Homemade Chicken Stock, place half of each ingredient in an Anolon Nouvelle Copper Luxe Saucepan. Add water to 2" over the bones. Bring to a boil and immediately reduce heat to a simmer. Simmer slowly until the meat has fallen off the bone and the stock tastes very rich, 5 to 6 hours. As the level of the liquid decreases in the pot, replenish it periodically to maintain the original level.
  2. Strain through a fine mesh strainer into a bowl. Place in the refrigerator and allow the stock to cool completely. When it has cooled, remove the fat from the top with a spoon.
  3. To make Joanne's Double Stock Turkey Gravy, after roasting the turkey, remove it to a cutting board or platter. Pour off the fat from the pan and discard.
  4. Deglaze the pan by adding 1/2 cup dry white wine and reduce by half, scraping up the bits on the bottom of the pan. Add the double stock and bring to a simmer. In a small bowl, combine 2 teaspoons each cornstarch and flour and whisk together. Using a whisk, add as much of the cornstarch/flour mixture as you need to obtain the desired thickness. Strain.