Alex Guarnaschelli's Make-Ahead Gravy for Thanksgiving | The Kitchen | Food Network
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9 ماه پیش
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Alex Guarnaschelli gets prepped for
Alex Guarnaschelli gets prepped for the holidays by making her gravy base in advance and adding the turkey pan drippings just before serving.
#AlexGuarnaschelli #FoodNetwork #Gravy #Thanksgiving
Watch Alex on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax!
Get the recipe ▶ https://foodtv.com/3Q0Q8q3
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Make-Ahead Gravy
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 3 hr 30 min
Active: 30 min
Yield: 3 to 4 cups
Ingredients
2 medium yellow onions, cut into 6 wedges each
2 medium carrots, cut into 1-inch rounds
1 large head garlic, end removed, turned on its side and split through the middle to expose each clove
2 stalks celery, cut into 1-inch pieces
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 turkey wings (about 8 to 10 ounces each) or 2 turkey legs (about 11 to 13 ounces each)
1/2 cup dry sherry
2 tablespoons Dijon mustard
2 bay leaves, optional
4 to 5 cups chicken stock
1 tablespoon red wine vinegar
Directions
Preheat the oven to 375 degrees F.
Get ready: In the bottom of a roasting pan, arrange the onions, carrots, garlic and celery. Give them a drizzle of oil and season with salt and pepper. Place a rack on top of the vegetables in the roasting pan and brush it with oil to help prevent the wings/legs from sticking. Arrange the turkey wings or legs on the rack above the vegetables and season generously with salt and pepper. Place the pan in the center of the oven to cook.
Cook: Roast the turkey parts until the juices run clear (meaning free of any traces of blood) or until a meat thermometer inserted in the thickest part of the wings/legs registers 160 to 165 degrees F, 2 to 2 1/2 hours. Remove from the oven and place the pan directly on 2 burners of the stove.
Build the gravy: Remove the rack from the pan and move the wings to the roasting pan. Move the garlic halves to a plate. Add the sherry to the pan and bring to a boil over medium heat. Reduce the liquid until only a thin layer remains, then whisk in the mustard. Add the bay leaves, if using, and 4 cups of the stock. Simmer gently over medium-low heat until the liquid reduces by about half, 20 to 25 minutes. Add the vinegar. Remove the turkey wings or legs and pick the meat off the bones and reserve. Discard the bay leaves, if used.
Finish: Transfer about half of the liquid to a blender. Hold the garlic halves like lemon halves over the blender and “squeeze” the flesh from the peels, allowing the garlic “meat” to fall into the blender. Blend on low speed until smooth. Add the cooked onions, celery and carrots and blend again until smooth. Transfer to a medium pot. If too thick, simmer with some additional stock. Taste for seasoning. Add the picked turkey meat to the gravy to give it texture and added meaty flavor. Let it cool to room temp, then transfer to a resealable container and store in the refrigerator for up to 1 week.
To reheat, add the gravy to a medium pot or roasting pan a turkey was cooked in and place over medium heat. Whisk and thin to desired consistency with stock and or pan drippings from a roasted turkey. Bring to a simmer, taste and adjust seasoning if needed.
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Alex Guarnaschelli's Make-Ahead Gravy for Thanksgiving | The Kitchen | Food Network
Alex Guarnaschelli's Make-Ahead Gravy...
#AlexGuarnaschelli #FoodNetwork #Gravy #Thanksgiving
Watch Alex on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax!
Get the recipe ▶ https://foodtv.com/3Q0Q8q3
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Make-Ahead Gravy
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 3 hr 30 min
Active: 30 min
Yield: 3 to 4 cups
Ingredients
2 medium yellow onions, cut into 6 wedges each
2 medium carrots, cut into 1-inch rounds
1 large head garlic, end removed, turned on its side and split through the middle to expose each clove
2 stalks celery, cut into 1-inch pieces
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 turkey wings (about 8 to 10 ounces each) or 2 turkey legs (about 11 to 13 ounces each)
1/2 cup dry sherry
2 tablespoons Dijon mustard
2 bay leaves, optional
4 to 5 cups chicken stock
1 tablespoon red wine vinegar
Directions
Preheat the oven to 375 degrees F.
Get ready: In the bottom of a roasting pan, arrange the onions, carrots, garlic and celery. Give them a drizzle of oil and season with salt and pepper. Place a rack on top of the vegetables in the roasting pan and brush it with oil to help prevent the wings/legs from sticking. Arrange the turkey wings or legs on the rack above the vegetables and season generously with salt and pepper. Place the pan in the center of the oven to cook.
Cook: Roast the turkey parts until the juices run clear (meaning free of any traces of blood) or until a meat thermometer inserted in the thickest part of the wings/legs registers 160 to 165 degrees F, 2 to 2 1/2 hours. Remove from the oven and place the pan directly on 2 burners of the stove.
Build the gravy: Remove the rack from the pan and move the wings to the roasting pan. Move the garlic halves to a plate. Add the sherry to the pan and bring to a boil over medium heat. Reduce the liquid until only a thin layer remains, then whisk in the mustard. Add the bay leaves, if using, and 4 cups of the stock. Simmer gently over medium-low heat until the liquid reduces by about half, 20 to 25 minutes. Add the vinegar. Remove the turkey wings or legs and pick the meat off the bones and reserve. Discard the bay leaves, if used.
Finish: Transfer about half of the liquid to a blender. Hold the garlic halves like lemon halves over the blender and “squeeze” the flesh from the peels, allowing the garlic “meat” to fall into the blender. Blend on low speed until smooth. Add the cooked onions, celery and carrots and blend again until smooth. Transfer to a medium pot. If too thick, simmer with some additional stock. Taste for seasoning. Add the picked turkey meat to the gravy to give it texture and added meaty flavor. Let it cool to room temp, then transfer to a resealable container and store in the refrigerator for up to 1 week.
To reheat, add the gravy to a medium pot or roasting pan a turkey was cooked in and place over medium heat. Whisk and thin to desired consistency with stock and or pan drippings from a roasted turkey. Bring to a simmer, taste and adjust seasoning if needed.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: Facebook: FoodNetwork
▶ INSTAGRAM: Instagram: FoodNetwork
▶ TWITTER: Twitter: FoodNetwork
▶ TIKTOK: TikTok: foodnetwork
Alex Guarnaschelli's Make-Ahead Gravy for Thanksgiving | The Kitchen | Food Network
Alex Guarnaschelli's Make-Ahead Gravy...
9 ماه پیش
در تاریخ 1402/08/03 منتشر شده
است.
72,237
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