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Horned Frog Athletics
Scott & Wes Frog Fan Forum
Has anyone seen my specialty plates?
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<blockquote data-quote="Frog-in-law1995" data-source="post: 2933831" data-attributes="member: 67018"><p>That time of year again. I don’t know who out there like me does the bulk of the cooking for their family Thanksgiving, but trust me, you need this recipe in your life. I started making the giblet gravy after my Aunt, who had made it every year for 50 years, died in 2017. Last year I decided to make it from homemade chicken stock using carcasses of chickens I had smoked for a barbecue competition, and it turned the gravy into something otherworldly. I can’t <em>not </em>share it. Keep in mind this recipe is for 30 people, so adjust accordingly for your numbers.</p><p></p><p>Smoked giblet gravy:</p><p></p><p>Take the innards and neck of 3 turkeys and put them in a pot. Cover with water and bring to boil. Reduce and simmer for 2 hours. Once cooked, dice liver and neck meat and set aside.</p><p></p><p>Hard boil 6 eggs, discard about half of the yolks and chop.</p><p></p><p>In large stock pot, melt 2 sticks of butter on medium heat. Slowly incorporate 1 cup of flour and stir until roux starts to turn golden brown (10-15 mins). <em>If you haven’t made a roux before, you’ll probably freak out at how dry it gets and be tempted to add more butter. Don’t. Just stir and keep it moving as best you can.</em></p><p></p><p>Slowly stir in 2 quarts of homemade smoked chicken stock (recipe to follow). Then add 1 cup milk and 1 cup half & half. Stir until it starts to thicken (give it time, you will know when it happens). Salt/pepper/rubbed sage to taste. Continue to stir until it thickens to a gravy consistency. If you smoke or roast a turkey, add in a cup of the drippings. Stir well.</p><p></p><p>About 10 minutes before eating, stir in the giblets and egg.</p><p></p><p></p><p>2 quarts of chicken stock:</p><p>Ingredients:</p><p></p><p>2 rotisserie chicken carcasses</p><p>1/2 bunch of parsley</p><p>1 large carrot</p><p>1/2 large white onion</p><p>1/2 bunch of celery</p><p>1/2 bunch of green onions</p><p>1/2 tsp salt</p><p>1/4 tsp pepper</p><p></p><p>Smoke the carcasses of 2 deboned rotisserie chickens for about an hour at a low temp. You are just adding smoke.</p><p></p><p>Rough chop the veggies and place the them in a large stock pot with the chicken carcasses. Cover with water (should be about 3-3.5 quarts). Add 1/2 tsp salt and 1/4 tsp pepper. Bring to a rolling boil, then reduce heat to a very light simmer and cook partially covered for 4 hours. Occasionally skim the foam from the top. Remove the solids with a slotted spoon then strain the liquid through a very fine mesh sieve.</p><p></p><p>It will only keep about 4-5 days in the fridge, but you can freeze until needed (a clean 1/2 or 1 gallon milk jug works great). Take it out of the freezer and put it in the fridge 2-3 days before you plan to make the gravy.</p><p></p><p>Enjoy.</p></blockquote><p></p>
[QUOTE="Frog-in-law1995, post: 2933831, member: 67018"] That time of year again. I don’t know who out there like me does the bulk of the cooking for their family Thanksgiving, but trust me, you need this recipe in your life. I started making the giblet gravy after my Aunt, who had made it every year for 50 years, died in 2017. Last year I decided to make it from homemade chicken stock using carcasses of chickens I had smoked for a barbecue competition, and it turned the gravy into something otherworldly. I can’t [I]not [/I]share it. Keep in mind this recipe is for 30 people, so adjust accordingly for your numbers. Smoked giblet gravy: Take the innards and neck of 3 turkeys and put them in a pot. Cover with water and bring to boil. Reduce and simmer for 2 hours. Once cooked, dice liver and neck meat and set aside. Hard boil 6 eggs, discard about half of the yolks and chop. In large stock pot, melt 2 sticks of butter on medium heat. Slowly incorporate 1 cup of flour and stir until roux starts to turn golden brown (10-15 mins). [I]If you haven’t made a roux before, you’ll probably freak out at how dry it gets and be tempted to add more butter. Don’t. Just stir and keep it moving as best you can.[/I] Slowly stir in 2 quarts of homemade smoked chicken stock (recipe to follow). Then add 1 cup milk and 1 cup half & half. Stir until it starts to thicken (give it time, you will know when it happens). Salt/pepper/rubbed sage to taste. Continue to stir until it thickens to a gravy consistency. If you smoke or roast a turkey, add in a cup of the drippings. Stir well. About 10 minutes before eating, stir in the giblets and egg. 2 quarts of chicken stock: Ingredients: 2 rotisserie chicken carcasses 1/2 bunch of parsley 1 large carrot 1/2 large white onion 1/2 bunch of celery 1/2 bunch of green onions 1/2 tsp salt 1/4 tsp pepper Smoke the carcasses of 2 deboned rotisserie chickens for about an hour at a low temp. You are just adding smoke. Rough chop the veggies and place the them in a large stock pot with the chicken carcasses. Cover with water (should be about 3-3.5 quarts). Add 1/2 tsp salt and 1/4 tsp pepper. Bring to a rolling boil, then reduce heat to a very light simmer and cook partially covered for 4 hours. Occasionally skim the foam from the top. Remove the solids with a slotted spoon then strain the liquid through a very fine mesh sieve. It will only keep about 4-5 days in the fridge, but you can freeze until needed (a clean 1/2 or 1 gallon milk jug works great). Take it out of the freezer and put it in the fridge 2-3 days before you plan to make the gravy. Enjoy. [/QUOTE]
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Has anyone seen my specialty plates?
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