Chef Bill Mitchell
 

I hope everybody had a wonderful Thanksgiving, Cindy, family, friends and I did.
 I made Cranapple sauce from fresh yams and of course fresh green beans. There’s something to be said about not opening cans.
I was asked how do I make my Turkey gravy so good. Well one thing is I start out with my thickening agent first, which is unsalted butter and flour, which is called Roux. Most people take the drippings and maybe some turkey stock (They made with the neck) add the stock to a pan heat it up and then add the Roux. What normally happens is it doesn’t thicken the way they like it and they add more Roux and what you have is gravy that taste like flour. First start out with equal amounts of flour and butter. Heat a pot and add the butter just enough to melt it and than add the flour, make sure the flour is completely mixed with the butter. Turn up the heat and add a little at a time of the turkey stock. It will start to thicken almost immediately, just add more liquid to the desired thickness.  Speaking of sauces, here are some that you can try on fish, chicken and beef.

If you want to know what to do with these, drop me a line chefbillmitchell@yahoo.com or 209-852-2728, or if you would like to have these at your private dinner party with your own personal chef, contact me for more information, now go have fun !!

For More Recipes By Bill Mitchell
The Chef's Corner Archives

Thanx, Chef Bill!