To: carlo3b
Yum, Carlo! I've prepared that turkey before (or one remarkably similar), and it turned out absolutely beautiful.
I have a question: You mention: "Canned chicken, beef, vegetables, or even Turkey stock is perfectly acceptable for gravy or as the base for a soup." I've read that a good stock will congeal when refrigerated, and I see this happen when I make homemade stock from turkey carcasses after Thanksgiving or Christmas. But the stock I buy in the grocery store (Kitchen Basics) does not congeal at all when refrigerated. Is that rule true, and if so, is there a better stock to be had on the grocer's shelves, and who might carry it?
To: RedWhiteBlue
Ok You all sound like wonderful cooks...What about gravy? I've made the worse gravy. Sometimes so thick it's nasty...no one eats it and I've gone to buying the jarred stuff.
HELP
41 posted on
11/17/2005 9:57:35 AM PST by
queenkathy
(My idea of rebooting is kicking somebody in the butt twice)
To: RedWhiteBlue
I see this happen when I make homemade stock from turkey carcasses after Thanksgiving or Christmas. But the stock I buy in the grocery store (Kitchen Basics) does not congeal at all when refrigerated. Is that rule true, and if so, is there a better stock to be had on the grocer's shelves, and who might carry it? I am sorry to say that is so true, and when using canned broth the recipe will suffer somewhat.. I have on my stove as I type this a large pot containing the cheapest chicken parts I could find in the store.. I will leave that stew pot simmer,(NEVER BRING TO A BOIL) all day and most of the night. I added a whole onion and a large carrot, and the usually discarded bottom of a stalk of celery. This pot will provide me with all of the broth I need for cooking dinners for a couple of weeks.. I do the same with beef and pork bones..
42 posted on
11/17/2005 10:04:13 AM PST by
carlo3b
(http://www.CookingWithCarlo.com)
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