[Sca-cooks] OT OOP Gallons of gravy

Nick Sasso grizly at mindspring.com
Tue Nov 6 12:31:43 PST 2007

-----Original Message-----
< < < <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? > > > >

I am suggesting adding some additional turkey necks and/or back to whatever
goblets and parts are available in one turkey.  The goal is to develop a
richer broth and greater volume than you would get with one heart, one
gizzard, one neck and a tail.  Then, you can make gallons of broth for your

<<<<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?  >>>>>>

Master A. hit it.  I went into assumption that folks will thicken with their
starch of choice: corn, arrowroot, potato, tapioca, flour roux, Kaolin,

niccolo difrancesco
(felling a little Twombly these days)

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