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Recipes:
Entrees
November 14, 2011

Hot Sauce & Bourbon Scented Apple, Scallion, & Rosemary Jus for Poultry

Recipes:  
Entrees
November 14, 2011

Hot Sauce & Bourbon Scented Apple, Scallion, & Rosemary Jus for Poultry

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Hot Sauce & Bourbon Scented Apple, Scallion, & Rosemary Jus for Poultry
Author: 
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 Pete® 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
  1. Preheat oven to 425.
  2. In roasting pan, toss turkey (or chicken) bones with ¼ cup grape seed oil.
  3. Roast until toasted & deep golden in color, about 30-35 minutes.
  4. Remove from oven & reserve bones.
  5. In large braising pan, over medium heat, add remaining
  6. /4 cup grape seed oil until hot, but not smoking.
  7. Add garlic, onions, celery, carrots, apples, & scallions - cook until deep golden in color - 18-20 minutes.
  8. Add peppercorns & bay leaves - cook additional 2-3 minutes to release flavorful oils.
  9. Add Texas Pete® Original Hot Sauce, bourbon, & tomato paste - simmer for 8-10 minutes.
  10. 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.
  11. Return to jus to braising pan & continue to simmer for 8-10 minutes.
  12. Remove from heat - add rosemary, salt, apple, & scallion.
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