When figuring out what to do with the backbone of the turkey we spatchocked for Thanksgiving, we thought, why not make a homemade stock that we can use for gravy to top the turkey?
Then, we thought, what kind of deep, rich flavor can we develop if we just let that stock keep reducing down, getting thicker and more flavorful as it does so?
The answer was this thick, golden sauce that’s not quite a gravy, and not quite a demi glace… so we are going to call it a semi-demi glace.
Bottom line, it was delicious. It was slightly sweet from fresh chopped carrots and had some savory components from some chopped onions, celery, and herbs.
It was perfect to drizzle over a few slices of delicious turkey.
We’re not going to lie… It was a great sauce on the mashed potatoes and the dressing as well.
(Mom’s holiday dressing recipe is coming soon!)
See also:
ForkingGoodTV 