Ease of preparation rating: Easy.
Yield: 6-8 servings.
Ingredients:
2 carrots, chopped
1 large white onion, chopped
2 stalks of celery, chopped
3 cloves of garlic, chopped
2 tablespoons (30ml) olive oil
8 cups (2L) of turkey or chicken stock
2 sprigs of fresh rosemary
3 sprigs of fresh thyme
1 tablespoon (15ml) black peppercorns
2 cloves
3 bay leaves, torn
¼ cup (60ml) butter
¼ cup (60ml) flour
Salt and pepper, to taste
Method:
Pre-heat oven to 450oF (235oC).
Place carrots, onions, garlic and celery on a baking tray with parchment paper.
Drizzle with olive oil and season with salt and pepper.
Place tray in oven and roast for 12-15 minutes.
Remove from oven and place roasted vegetables in a large stock pot.
Add stock, rosemary, thyme, peppercorns, cloves and bay leaves.
Bring to a light simmer over medium heat, and cook until reduced by half. This should take about 45 minutes to an hour.
Strain the reduced stock, keeping only the liquid.
In the same stock pot, heat butter with flour over medium-high heat.
Once properly combined, start adding the reduced stock one ladle at a time.
Whisk in the stock until it has all been added.
Simmer for 10-12 minutes, or until you reach a nice consistency.
Serve with Stuffed Turkey.
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