The Recipe: The stock is quick to make and uses all the delicious cooking juices in the roasting pot

The Recipe: The stock is quick to make and uses all the delicious cooking juices in the roasting pot

Roman brothAram Boghossian

Serves 8

While the turkey is resting, use the juices from the roasting pan, along with more turkey or chicken broth, to make this gravy. You also need something to thicken smoothies: cornstarch, potato starch, arrowroot, or a flour that dissolves instantly, like Wondra Quick Mix Flour. You need to mix the starches with cold water, but you can add Wondra directly to the liquid without thawing it first. Have everything ready next to the stove. The broth is quick to make.

  • Juices from turkey roasting pan

  • 2

    Two cups of hot tap water

  • 3

    A cup of turkey or chicken broth

  • ½

    A glass of white or red wine, sherry, port, vermouth, or additional chicken broth

  • Salt and pepper to taste

  • 3

    1 tablespoons cornstarch, potato starch, or arrowroot, mixed with 4 tablespoons cold water or 3 tablespoons Wondra flour

  • 1. Remove the turkey from the roasting tray, then transfer it to a large plate, cover it with a foil blanket, and let it rest. Place a strainer in a pot.

  • 2. Swirl hot tap water into the roasting pan to loosen any sediment that sticks to the bottom. Tip juices from roasting pot into a colander.

  • 3. Add white or red wine, sherry, port, vermouth, or additional chicken broth to the pot. Bring to a boil. Simmer, skimming off the fat that rises to the surface, for 5 minutes or until the mixture thickens slightly. Taste the seasoning and add more salt and pepper if you like.

  • 4. Stir in the cornstarch or other thickener until the mixture is smooth. Pour the condensate into the pot and whisk constantly until it returns to a boil. If using Wondra, drizzle while whisking constantly. Simmer for two minutes. This makes the gravy thin. If you want a thicker gravy, mix an additional 2 teaspoons of starch with 1 tablespoon of cold water and whisk (you’ll need to simmer again for 2 minutes).

  • 5. Pour the broth into a warm bowl or bowl.

Cheryl Julian

Serves 8

While the turkey is resting, use the juices from the roasting pan, along with more turkey or chicken broth, to make this gravy. You also need something to thicken smoothies: cornstarch, potato starch, arrowroot, or a flour that dissolves instantly, like Wondra Quick Mix Flour. You need to mix the starches with cold water, but you can add Wondra directly to the liquid without thawing it first. Have everything ready next to the stove. The broth is quick to make.

Juices from turkey roasting pan
2 Two cups of hot tap water
3 A cup of turkey or chicken broth
½ A glass of white or red wine, sherry, port, vermouth, or additional chicken broth
Salt and pepper to taste
3 1 tablespoons cornstarch, potato starch, or arrowroot, mixed with 4 tablespoons cold water or 3 tablespoons Wondra flour

1. Remove the turkey from the roasting tray, then transfer it to a large plate, cover it with a foil blanket, and let it rest. Place a strainer in a pot.

2. Swirl hot tap water into the roasting pan to loosen any sediment that sticks to the bottom. Tip juices from roasting pot into a colander.

3. Add white or red wine, sherry, port, vermouth, or additional chicken broth to the pot. Bring to a boil. Simmer, skimming off the fat that rises to the surface, for 5 minutes or until the mixture thickens slightly. Taste for seasoning and add more salt and pepper if you like.

4. Stir in the cornstarch or other thickener until the mixture is smooth. Pour the condensate into the pot and whisk constantly until it returns to a boil. If using Wondra, drizzle while whisking constantly. Simmer for two minutes. This makes the gravy thin. If you want a thicker gravy, mix an additional 2 teaspoons of starch with 1 tablespoon of cold water and whisk (you’ll need to simmer again for 2 minutes).

5. Pour the broth into a warm bowl or bowl.Cheryl Julian

1. Stir the water or chicken stock with the cooking juices in the roasting pan.Boston Globe/Globe Freelance
2. Strain the vegetables and juices from the roasting pan into a pot.Boston Globe/Globe Freelance
3. Add red or white wine (or more chicken broth) to the juices of the roasted turkey.Boston Globe/Globe Freelance
4. Whisk the cornstarch and water (or potato starch, arrowroot, or quick-mixing flour) into the strained juices.Boston Globe/Globe Freelance
5. Pour the broth into a pot or bowl.Boston Globe/Globe Freelance

Cheryl Julian can be reached at sheryl.julian@globe.com.

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