I’ll be using turkey stock I made last year and froze. I simmered skin and bones for hours, strained it, separated the grease, and boiled it down to a pint. This will make for some good gravy.
May 24, 2014
I’ll be using turkey stock I made last year and froze. I simmered skin and bones for hours, strained it, separated the grease, and boiled it down to a pint. This will make for some good gravy.