Suzi's Blog

Making, not Taking, Stock: Homemade Stock for Risotto, Soup, Gravy and More

Today is Monday. Time to prepare for Friday. Friday is stock day at Cooking by the Book. During the week, our cooking events, where guests participate in a fully hands-on cooking program, produce meals for 100-200 people. While I believe in all-dessert meals, Suzen is for balance. She does offer dessert, but also soup or…

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Put Down the Knife: Stock from that Turkey Carcass

  Here’s what not to do now. Do not spend endless time carving every last piece of meat off the bones of that turkey. Leave all the fragments, and perhaps a chunk or two. Why? Because you are going to use the carcass on another day to make stock. Even if most of the meat…

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Turkey Stock for Gravy

Gravy. After blood, the most precious liquid known to man. And that turkey gravy recipe you have may well call for using turkey stock. Here is a fast, easy, but delicious stock recipe from The New Thanksgiving Table by Diane Morgan. This recipe uses those “extra turkey parts” or giblets stuffed inside your turkey. Or…

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Gravy Making Tips

Earlier this week I blogged Arrows Roast Turkey. I have a big bird in the oven now and is following that recipe to the letter. That recipe has gravy instructions which are terrific. Still, many people feel rushed or overwhelmed by the time the turkey is out, carving is imminent and somehow perfect gravy has…

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