In addition to backs and necks, sometimes I’ll score packages of wings for like a dollar a pound or less. Very useful when I need stock and I’m out of the chicken pieces!
So, as I try once again to make a gravy for my Thanksgiving turkey ahead of time without waiting for the drippings, I have a question: Ina Garten's gravy recipe calls for adding "defatted turkey drippings plus chicken stock." Can I use the "rich chicken stock" in this post from Christina as a substitute for defatted drippings plus chicken stock, since it already includes the drippings from the chicken wings? Also, Ina's recipe includes a couple of chopped up sauteed onions. Would that be in addition to the onions used to flavor the rich chicken stock? I'm hoping this rich chicken stock may be the solution to my annual problem! Thanks!
Hi Mike - yes, you can consider the rich chicken stock the equivalent of drippings + regular stock in terms of flavor. If you want to incorporate the onions a la Ina, I’d chop them up and saute them in the chicken fat rendered from browning the wings at the beginning of the rich chicken stock method. Let me know how it goes!
In addition to backs and necks, sometimes I’ll score packages of wings for like a dollar a pound or less. Very useful when I need stock and I’m out of the chicken pieces!
Yes, I’m also all about the deal chicken parts!
So, as I try once again to make a gravy for my Thanksgiving turkey ahead of time without waiting for the drippings, I have a question: Ina Garten's gravy recipe calls for adding "defatted turkey drippings plus chicken stock." Can I use the "rich chicken stock" in this post from Christina as a substitute for defatted drippings plus chicken stock, since it already includes the drippings from the chicken wings? Also, Ina's recipe includes a couple of chopped up sauteed onions. Would that be in addition to the onions used to flavor the rich chicken stock? I'm hoping this rich chicken stock may be the solution to my annual problem! Thanks!
Hi Mike - yes, you can consider the rich chicken stock the equivalent of drippings + regular stock in terms of flavor. If you want to incorporate the onions a la Ina, I’d chop them up and saute them in the chicken fat rendered from browning the wings at the beginning of the rich chicken stock method. Let me know how it goes!