Found this recipe in this month's Bon Apetit:
10 tablespoons (1¼ sticks) unsalted butter, divided
Neck and giblets from 1 turkey (optional)
8 garlic cloves, peeled, crushed
4 sprigs rosemary
4 cups low-sodium chicken broth
½ cup all-purpose flour
2 cups hard cider
¼½ cup roast turkey pan drippings (optional)
Kosher salt and freshly ground black pepper
Heat 1 Tbsp. butter in a medium saucepan over medium-high heat. Add turkey neck and giblets, if using, and cook, turning occasionally, until golden brown and browned bits form on bottom of saucepan, 58 minutes. Add garlic and rosemary, and cook, stirring, until fragrant, about 2 minutes.
Add broth and bring to a broil; reduce heat and simmer until reduced to about 2½ cups, 2025 minutes. Strain stock through a fine-mesh sieve into a large measuring cup or medium bowl; discard solids. Cover and keep stock warm.
Heat remaining 9 Tbsp. butter in another medium saucepan over medium heat. Add flour and cook, whisking constantly, until flour is a deep golden brown, 810 minutes. Gradually whisk in warm stock. Add cider and pan drippings and bring to a boil. Reduce heat and simmer until flavors meld and stock is thickened, 2530 minutes; season with salt and pepper.
Well, I just happened to have kegged 4 gallons of hard cider not long ago, and this looks perfect!!!!!!!!
I have some rosemary in the window, so I'm boiling that broth now.
10 tablespoons (1¼ sticks) unsalted butter, divided
Neck and giblets from 1 turkey (optional)
8 garlic cloves, peeled, crushed
4 sprigs rosemary
4 cups low-sodium chicken broth
½ cup all-purpose flour
2 cups hard cider
¼½ cup roast turkey pan drippings (optional)
Kosher salt and freshly ground black pepper
Heat 1 Tbsp. butter in a medium saucepan over medium-high heat. Add turkey neck and giblets, if using, and cook, turning occasionally, until golden brown and browned bits form on bottom of saucepan, 58 minutes. Add garlic and rosemary, and cook, stirring, until fragrant, about 2 minutes.
Add broth and bring to a broil; reduce heat and simmer until reduced to about 2½ cups, 2025 minutes. Strain stock through a fine-mesh sieve into a large measuring cup or medium bowl; discard solids. Cover and keep stock warm.
Heat remaining 9 Tbsp. butter in another medium saucepan over medium heat. Add flour and cook, whisking constantly, until flour is a deep golden brown, 810 minutes. Gradually whisk in warm stock. Add cider and pan drippings and bring to a boil. Reduce heat and simmer until flavors meld and stock is thickened, 2530 minutes; season with salt and pepper.
Well, I just happened to have kegged 4 gallons of hard cider not long ago, and this looks perfect!!!!!!!!
I have some rosemary in the window, so I'm boiling that broth now.