Hot Sauce & Bourbon Scented Apple, Scallion, & Rosemary Jus for Poultry
Author: Pizza Today
Recipe type: entrees
Ingredients
3 lb. turkey (or chicken)
½ cup grape seed oil
6 garlic cloves, roughly chopped
2 onions, roughly chopped
4 stalks celery, roughly chopped
3 carrots, roughly chopped
18 apples, roughly chopped
2 bunches scallions, roughly chopped
24 black peppercorns
6 bay leaves
3 cups Texas PeteĀ® Original Hot Sauce
1 cup bourbon
½ cup tomato puree
3 qts. chicken stock
2 cups veal demi glace
½ bunch rosemary, finely chopped
2 tsp. kosher salt
Apple, julienne, for garnish
Scallion, finely chopped, for garnish
Instructions
Preheat oven to 425.
In roasting pan, toss turkey (or chicken) bones with ¼ cup grape seed oil.
Roast until toasted & deep golden in color, about 30-35 minutes.
Remove from oven & reserve bones.
In large braising pan, over medium heat, add remaining
/4 cup grape seed oil until hot, but not smoking.
Add garlic, onions, celery, carrots, apples, & scallions - cook until deep golden in color - 18-20 minutes.
Add peppercorns & bay leaves - cook additional 2-3 minutes to release flavorful oils.
Add Texas PeteĀ® Original Hot Sauce, bourbon, & tomato paste - simmer for 8-10 minutes.
Add reserved roasted bones, apple cider, chicken stock, & veal demi glaze - bring to a boil. Reduce heat to low & simmer until reduced by ½ - 2 to 2½ hours. Strain.
Return to jus to braising pan & continue to simmer for 8-10 minutes.
Remove from heat - add rosemary, salt, apple, & scallion.
Recipe by Pizza Today at https://pizzatoday.com/recipes/entrees/hot-sauce-bourbon-scented-apple-scallion-rosemary-jus-for-poultry