Turkey Gravy

Ingredients

Stock
• neck and goblets of the turkey
• 1 lb. chicken wings
• 1 carrot chopped
• 2 celery stalks chopped
• 1 small onion chopped
• 1 Sachet d'epices (10 parsley stalks, 10 black pepper corns, 1 teaspoon dry thyme, 2 bay leaves all placed on cheese cloth and tied with twine)
• 3 liters cold water
Gravy
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 3 cups cold stock
• 1/4 cup heavy cream
• salt and ground white pepper to taste
• 1 pinch cayenne pepper

Instructions

1. Peel wash and chop vegetables accordingly.
2. Place a large pot over medium high heat, place all the ingredients for the stock in the pot add the cold water. Bring to a slow boil, reduce heat to medium low and simmer cook for 3 hours. Strain the stock and let it cool for 1 hour then cover and refrigerate.
3. Place a pot over medium heat add the butter and let it melt then add flour and use a wooden spoon and mix quickly, cook the flour for 2 minutes until blond roux forms. Add 1/3 cup of the cold stock and using the wooden spoon mix well until all the stock is absorbed. Continue adding the stock to the flour (1/2 cup at a time) and mixing it well until all the stock is added and sauce forms. Add cream, cayenne pepper and season with salt and pepper, stir well and continue cooking for 2 more minutes, remove from heat plate in a bowl and serve warm.