Regular readers will know that I disgraced myself last Thanksgiving by ruining the stock for the gravy; I put the liver in and rendered the stock (and the air in my kitchen) utterly disgusting. My mom triumphantly saved the day with a jar of gravy and I was mortified on many levels.
That is not going to happen this year, thus this real time post to give you my stock recipe and let you know things are progressing fine!
Also, a couple of pictures of our relaxed, small, immediate-family-only, prep. Leandro’s right in there, as usual. Padushi is doing a pavochón-style turkey – a relatively recent Puerto Rican development in whill no doubt be posting that recipe later!
2 quarts water and low- or no-sodium chicken stock
4-5 turkey necks, plus giblets from one turkey, EXCLUDING liver
1 onion, peeled and stuck with two cloves
1 celery stalk, snapped in two
3 fresh thyme sprigs
3 fresh flat-leaf parsley sprigs
4 fresh oregano sprigs
¼ tsp dried marjoram
1 bay leaf
10 whole black peppercorns
Bring all ingredients to a boil in a large soup pot. Skim froth, then reduce heat and gently simmer partially covered until reduced to one quart. About 1.5 – 2 hours
Pour stock through a large strainer and discard solids.
(You may need time for this to cool to separate fats for gravy so do it early! Or the night before.)