INGREDIENTS
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2 carrots
1 onion
2 sticks celery
8 cloves garlic, peeled
15g thyme sprigs
Few sprigs sage and parsley
1 litre white chicken stock
All turkey giblets and neck, roughly chopped
5 chicken wings
½ tbsp flour
Method
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Cut all vegetables into rough 1-inch pieces.
During the last 2 hours of cooking the turkey, roast the giblets and vegetables with the turkey, stirring every 30 minutes.
After approximately 1 hour, the vegetables should be well caramelised.
Remove the tray with the vegetables and giblets and place the turkey onto another tray to continue cooking.
Place the tray with the vegetables onto a high heat or gas flame, ensuring they are well caramelised.
Drain off any excess oil or fat.
Sprinkle over the flour and stir well.
Add the white chicken stock and bring to a simmer, stirring well with a wooden spoon to lift all the caramelised juices from the pan.
Add the herbs, reduce to a simmer, and cook for 30 minutes.
Season lightly with salt and pepper, then pass through a fine sieve into a clean pan, pressing the vegetables firmly to extract maximum flavour.