Tag Archives: stock

Chicken Primal Cuts

By Emilia | Published: April 15, 2013

Video: Watch Melissa Clark cut up a whole chicken which saves you money at the store and help you make stock, via NYT.

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How to Make Thanksgiving Gravy
and Amazing Cranberry Sauce

By Michael Ruhlman | Published: November 21, 2012

Cranberry Sauce for My Dad. Photo by Donna Turner Ruhlman.

My dad made this cranberry sauce when my daughter was very young. He was mystified, as I recall, having never cooked cranberries before, always used the kind with can-ribs, sliceable. That his granddaughter loved it made it very special to him. He continued to make it. His granddaughter is no longer four but rather seventeen and she will be making it this year (and so did I, because I wanted to share it in this post and think of my dad while it cooked). It's really simple, can be done today or the day of (or several days ahead, next year). Just throw everything in the pot, bring it to a simmer, and set a timer for 90 minutes. It will thicken up, but you may want to give it ...

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Make Your Turkey Stock for Gravy Now
(and steal some for Friday Cocktail Hour)

By Michael Ruhlman | Published: November 16, 2012

 

Mise en place for turkey stock/gravy. Photo by Donna Turner Ruhlman.

It's Thursday as I write this, a week before Thanksgiving. This year we're driving to the Hudson Valley to celebrate with Donna's big and growing family—something like 21 adults, a few teenagers, and a few youngsters. Donna volunteered me for the gravy because, well, let's face it, gravy is a no-brainer and will travel well. (Recipes for stock and Friday Cocktail below.) A no-brainer if you make excellent turkey stock now! I'll be doubling or tripling the below recipe this year. Today, I'll be roasting drumsticks, wings, and necks. (I read on Wednesday in the Times that the venerable Jacques Pépin picks the meat off the neck of the turkey and adds it to the gravy. I might try that this year.) Roasting them ...

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Thanksgiving Turkey: Roast/Braise Method

By Michael Ruhlman | Published: November 19, 2011

 

Turkey: The Roast/Braise Method. All photos by Donna Turner Ruhlman

The two great turkey conundrums: 1) how to have juicy breast meat and tender dark meat and 2) how to serve it all hot to a lot of people. Answer: the roast/braise method. Last year, chatting with my neighbor, the excellent chef Doug Katz (Fire Food and Drink), described how he cooks the turkey in stock up to the drumstick so that the legs braise while the breast and skin cook in dry heat. Last year I tried it and it works brilliantly. Thank you, Doug. Doug posted his version on the restaurant's blog. I've simplified and added a couple steps to make it easier for perfect doneness. (Step-by-step pix below.) The basic idea is this: cook the turkey half submerged in flavorful liquid and lots ...

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Posted in aromatics, baking, Braise, From Scratch, Holiday, Kitchen Tips, Recipes, Technique | Also tagged , , , , | Comments closed

Turkey Stock For Gravy: Start Soon

By Michael Ruhlman | Published: November 15, 2011

Mise en place for turkey stock/gravy. Photo by Donna Turner Ruhlman

In preparation for Thanksgiving, America's biggest home-cooking day, I'll be addressing a few of the most common issues and frequently asked questions about the basics: roasting turkey and making gravy. Friday, I'll be introducing an innovate and  in my opinion the best possible way to roast a whole turkey (it involves a dual method and resulted last year in Donna's saying, "This is the best roasted turkey we've ever had.") But first things first: make turkey stock now so that you have it on hand to make gravy. I don't know where we got the idea that a roasting turkey results enough juices to make gravy. It doesn't. And you certainly want to have way too much gravy on Thanksgiving so that you have leftovers. ...

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Posted in aromatics, Holiday, Recipes, sauce, stock, Technique, Tips | Also tagged , , , , | Comments closed

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