La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 19)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Giblet Gravy with Bourbon
Giblet Stock
1 – medium onion
1 – bay leaf
½ – teaspoon herbs de provence
turkey giblets, neck and wing tips
Roux
4 – tablespoons unsalted butter
4 – level tablespoons all-purpose flour
6 – cups combined giblet stock/turkey juices
½ – cup Jack Daniels (or more to taste)
Begin with the Giblet Stock
Rinse the turkey giblets and neck and discard the liver. Place all the ingredients for the giblet stock
into a medium saucepan and cover with water, about 4 cups. Bring to a boil, move to the plaque and
simmer gently for 40 minutes, skim off the foam that settles on the top. The liquid will reduce to
about 2 cups of concentrated stock. Strain and discard the giblets, onions etc. The giblet stock can be
prepared in advance then used as the base for the gravy.
Turkey Juices
When the turkey has rested pick it up with two clean kitchen towels and pour out all the liquid into
the pan. Pour all the turkey juices in a large measuring cup or bowl and skim off the clear fat that rises
to the top. You are now ready to make gravy. The gravy can be made directly in the roasting pan on the
plaque or in a saucepan.
Roux
Melt the butter in a medium sized heavy bottomed saucepan, add the flour and cook over low heat,
taking care not to burn for at least 4 minutes. It is important that the flour is cooked through. Add the
giblet stock stirring with a whisk to avoid lumps forming. Add the Jack Daniels and turkey juices.
Season to taste (i.e. salt & pepper & more JD if needed.) Keep warm on the back of the plaque until
ready to serve!
Cranberry Sauce with Cointreau
½ – cup sugar
½ – cup Cointreau
½ – cup orange juice
1 – package fresh cranberries, rinsed
1 – teaspoon finely grated orange zest
In a medium saucepan combine the sugar, Cointreau and orange juice, stirring to dissolve the sugar.
Add the cranberries and bring to a gentle boil. Simmer on the plaque for 10-12 minutes or until the
cranberries have popped. Stir in the orange zest and cool to room temperature.