[Sca-cooks] OT OOP Gallons of gravy

Dan Brewer danqualman at gmail.com
Tue Nov 6 06:01:17 PST 2007

Update on gallons of gravy.  I was able to get some pan drippings from the
meat that I roasted.  I found a product called Roasted Chicken Base  .  It
is basically pureed chicken , broth and some thickeners along with some
multi sulabacatical (SP) words but it turned out good.

Dan in Auburn

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Stefan li Rous
Sent: Monday, November 05, 2007 6:39 PM
To: SCA-Cooks maillist SCA-Cooks
Subject: Re: [Sca-cooks] OT OOP Gallons of gravy

niccolo difrancesco replied to Dan's questions about making a large  
amount of gravy with:

<<< Simmer the giblets (not livers; add wing tips if available) in a  
quarts of water for about 30 minutes and add water back to half  

Why do you exclude the livers? Do they add too strong a taste?

<<< Then, you can use a turkey base (high end boullion) or chicken  
broth in a
pinch, . . . or buy some turkey necks/backs to make a good broth out  
of them
for your gravy (sauce veloute).  We can get necks most any time of year
around here. >>>

Interesting idea about buying the necks for this. It sounds like you  
are making the broth/turkey base seperately and then adding that to  
the liquid above. Why is this? Why not add the turkey parts directly  
to the water above?

You don't say anything about adding flour or some other thickener.  
You do need to add that, otherwise you just get broth or consume  
(thick broth), correct?

(Obviously not too experienced at making gravy :-) )
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

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