Great tip, chef! Thank you. I made a turkey stock today and browned the bejesus out of the necks and backbones to start. Couldn't really good a good browning on the veg (fennel, trinity, leek) but the stock is so delicious thanks to the browning of the necks.
Thank you! Will do this tomorrow. 425° or so for roasting?? So appreciate all you teach us. This will definitely elevate my gravy!!!
Great tip, chef! Thank you. I made a turkey stock today and browned the bejesus out of the necks and backbones to start. Couldn't really good a good browning on the veg (fennel, trinity, leek) but the stock is so delicious thanks to the browning of the necks.