Turkey Jous
A jous is just a small portion of brown stock enhanced with some seared meat, spirits, and other flavors. It makes a great starting point for gravy.
Materials
- neutral oil (1 tsp)
- turkey stock (2 quarts)
- turkey trimmings (e.g. chopped neck pieces, drumstick meat, back meat, wing tips) (2 cups)
- shallots, chopped (2)
- carrots, chopped (1)
- celery, chopped (2)
- peppercorns (1 tbsp)
- bay leaf (1)
- tomato paste (1 tbsp)
- brandy (1 shot)
- herb bouquet (optional)
Procedure
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Add oil to a small saucepan and place over medium high high heat.
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When the pan is hot enough to sear the meat (test it by touching a piece to the surface), place all the meat evenly around the bottom of the pan.
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Let the meat color and stick to the pan without burning. Gently flip each piece to get as much coloring as you can.
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Remove the meat and set aside. Add all the vegetables to the pan and swirl for 3-5 minutes (do not fry them, just introduce them).
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Add all the meat back to the pan and add tomato paste. Continue to swirl for 3-5 minutes.
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Set the heat to high. Add the brandy and let it evaporate. Add a splash of cold water and use a spoon to scrape the bottom of the pan. Turn the heat off.
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Warm up the stock. Add the stock to the pan and bring to a gentle simmer. Add the peppercorns, bay leaf, and herb bouquet if you have one. Simmer with the lid on for 1-2 hours.
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Turn off the heat. Pour the liquid through a metal strainer. into a container.
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Line the metal strainer with a clean paper towel. Pour the liquid through the paper towel into a new container to catch the grit and fat.
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Top off the container until you have 2 quarts of liquid. Place the finished jous in the fridge or freezer until needed.