tag:blogger.com,1999:blog-7173052990851751381.post2422662473698836736..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Make-Ahead Turkey Wing Gravy, Because You Have Better Things to DoChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-7173052990851751381.post-53722161882894652642018-11-22T12:33:48.632-05:002018-11-22T12:33:48.632-05:00Have you ever tried to use a darker roux??Have you ever tried to use a darker roux??Anonymoushttps://www.blogger.com/profile/17923418628394678676noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58040640696775509002018-11-21T15:30:06.113-05:002018-11-21T15:30:06.113-05:00Chef, Thank you for sharing your time and knowledg...Chef, Thank you for sharing your time and knowledge with us. Love your site. I have a question about the Roux. Another one of my favorite Chefs talks about making a very dark Roux for certain recipes. When making Gumbo, he actually bakes his roux until it's dark brown. I've never tried it, but it's supposed to impart a much richer flavor. If I tried using that type of baked/dark roux, would it added a deeper flavor to the gravy? Do you use a darker Roux's for any recipes. Thank you for your time! Bob from Maine.Anonymoushttps://www.blogger.com/profile/17923418628394678676noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59426522648093858492018-10-20T19:17:09.732-04:002018-10-20T19:17:09.732-04:00Hello from 2018! This has become a family favorit...Hello from 2018! This has become a family favorite and I am pleased to report it works great with gluten free flour. We also purée the leftover meat and top off the pet food with a smidge each day. This gravy makes the whole family happy!!!Anonymoushttps://www.blogger.com/profile/01595578301024058452noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67435689506075278442017-12-01T20:23:45.712-05:002017-12-01T20:23:45.712-05:00We wanted gravy, and wanted to try this recipe, bu...We wanted gravy, and wanted to try this recipe, but used several chicken wings, because it's all we could get here. It was the weirdest thing, when I added the first batch of liquid to the starched fat everything clumped up, almost like the dough from your tortilla recipe. I was afraid the whole thing was sunk. But before I became the Jones-comma-Davey of my chicken wing gravy, just as I was about to shout out "Shakshuka!" the next batch of liquid turned everything creamy and beautiful (just like your voice in this video!). <br><br>The second time I tried the recipe I made sure to actually crack the bones. A little bit of marrow drip changed things up in a very good way.<br><br>Thanks, Chef John!Mikehttps://www.blogger.com/profile/09187926203605392010noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52342473359677871702016-11-23T13:15:32.582-05:002016-11-23T13:15:32.582-05:00After making the gravy the day before what is the ...After making the gravy the day before what is the best why to return the gravy to its original form after being in the refrigerator??? Also can you use turkey legs instead of wings??Anonymoushttps://www.blogger.com/profile/06253383198526747090noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56067614049998926362016-11-23T13:14:03.938-05:002016-11-23T13:14:03.938-05:00After you make the gravy what's the best way t...After you make the gravy what's the best way to bring it to back to a gravy form after being in the refrigerator ?? Also can you use turkey legs instead of wings??Anonymoushttps://www.blogger.com/profile/06253383198526747090noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36841927201009338922016-11-20T12:49:44.066-05:002016-11-20T12:49:44.066-05:00can i make this 4 days i advance or would it not t...can i make this 4 days i advance or would it not turn out that long?Anonymoushttps://www.blogger.com/profile/17862815960630431515noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74048851509760170252015-11-11T14:09:06.147-05:002015-11-11T14:09:06.147-05:00Yes, chicken wings will work. Thanks!Yes, chicken wings will work. Thanks!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56795729235434849132015-11-10T14:46:14.381-05:002015-11-10T14:46:14.381-05:00Chef John,
All your recipes I have ever tried hav...Chef John, <br />All your recipes I have ever tried have been amazing. You are a great cook and sound like a fun person. I would love to make this gravy but can I use chicken wings instead of turkey wings? Anonymoushttps://www.blogger.com/profile/07542891892171232031noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31245850948168370932015-11-10T05:02:57.654-05:002015-11-10T05:02:57.654-05:00Ok, it's official. I'm back to being terro...Ok, it's official. I'm back to being terrorized about gravy. Tried making this and it turned out a white, very doughy flavored thing. All that effort for nothing. I think 1/2 cup flour was too much? Any tips would be appreciated =-(Wannabehttps://www.blogger.com/profile/03054447852813505380noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83439649076151918562015-11-08T19:48:05.138-05:002015-11-08T19:48:05.138-05:00This is the first time I made gravy like this. I a...This is the first time I made gravy like this. I am making everything ahead of time so can I freeze this gravy. It is delicious! Freezing for two weeks OK?<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69184827765259126202015-11-07T16:08:39.079-05:002015-11-07T16:08:39.079-05:00Thank you so much for all your videos! This video ...Thank you so much for all your videos! This video actually helped me relax about making gravy. I've made it with limited success in the past. Watching your video, I think it was due to only using turkey fat (no butter), and allowing roux to get too dark and "smooth." The roux in your video actually looks a bit crumbly and quite a bit lighter in color. I will make this because have way too much else to worry about the next few weeks before the big day.<br />I also want to know (sorry if I missed this somewhere) whether this can be frozen ahead? Any tips on how to prepare it any differently for those of us who need to freeze it? Thanks in advance!Wannabehttps://www.blogger.com/profile/03054447852813505380noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11938176003605865912015-11-06T08:43:12.862-05:002015-11-06T08:43:12.862-05:00This recipe just popped up in my daily e-mail from...This recipe just popped up in my daily e-mail from AllRecipes, so please pardon the three-years-late comment. The recipe itself is great, and potentially very useful to me, as most of yours are. But my question is about your <i>immaculate</i> pans in this video. Were they new at the time? Or do you have some phenomenal cleaning regimen that we mere mortals can only dream of?wordkylehttps://www.blogger.com/profile/02549204377613217823noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81187715540643939832014-12-04T13:10:45.545-05:002014-12-04T13:10:45.545-05:00I am SO glad you linked to this again in your bone...I am SO glad you linked to this again in your boneless turkey video (something I plan on trying as well). I made this for Thanksgiving and while I have made scratch gravy before this was still by far the BEST one yet.<br /><br /><b>THANK YOU!</b>Melaniehttps://www.blogger.com/profile/07482020165628978115noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85416048410186034942014-11-29T22:40:30.191-05:002014-11-29T22:40:30.191-05:00Love your video blog, John! When I selected the li...Love your video blog, John! When I selected the link to get the full recipe, my security software blocked a potential virus. Just thought you'd want to know in case you need to do anything on your end. I searched on Allrecipes.com with no problem--found your recipe there. Thanks so much for your entertaining videos, thorough instructions, and great recipes! ~JanJanhttps://www.blogger.com/profile/07714630165833728384noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24137566910247095872014-11-26T12:10:25.015-05:002014-11-26T12:10:25.015-05:00It just needs more salt! Add some taste and adjust...It just needs more salt! Add some taste and adjust!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77100129905339647032014-11-25T18:22:01.559-05:002014-11-25T18:22:01.559-05:00Hi Chef John! I have made this gravy several time...Hi Chef John! I have made this gravy several times and love it! My gravy this year is tasting very bland, despite doing what I always do. I simmered it for 30 minutes and added some caramelized shallots for the last 15. I am going to refrigerate it for 2 days until Thanksgiving in the hopes that the flavors will develop. Is there something I can do to add more flavor when it is go time? White wine? Any help is much appreciated!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38217541171873471832014-11-25T12:30:59.775-05:002014-11-25T12:30:59.775-05:00Items unsalted butter for everything. However, I c...Items unsalted butter for everything. However, I can't tell you whether you should switch or not! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84421774607819019252014-11-25T12:30:46.268-05:002014-11-25T12:30:46.268-05:00Items unsalted butter for everything. However, I c...Items unsalted butter for everything. However, I can't tell you whether you should switch or not! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53937205846275376072014-11-25T12:30:37.620-05:002014-11-25T12:30:37.620-05:00Items unsalted butter for everything. However, I c...Items unsalted butter for everything. However, I can't tell you whether you should switch or not! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36263232707863527472014-11-25T12:30:28.597-05:002014-11-25T12:30:28.597-05:00Items unsalted butter for everything. However, I c...Items unsalted butter for everything. However, I can't tell you whether you should switch or not! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40475676282943879662014-11-25T02:34:28.360-05:002014-11-25T02:34:28.360-05:00 You use a lot of butter in your recipes, should ... You use a lot of butter in your recipes, should I assume it is unsalted? I am addicted to pasture raised butter, but I can only get salted. Should I instead buy inferior unsalted? Big thanks for guiding this 66 year old through another 😀Thanksgiving.Happy Stamperhttps://www.blogger.com/profile/07027884920099205959noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29699028955784637692013-11-23T18:37:55.821-05:002013-11-23T18:37:55.821-05:00Chef John- do i strain the turkey fat that i'v...Chef John- do i strain the turkey fat that i've skimmed before adding it to the butter?TurkeyGirlhttps://www.blogger.com/profile/13639542545084156445noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64163352479248797332013-10-11T09:07:25.668-04:002013-10-11T09:07:25.668-04:00That was it Chef! I gave this a try last night an...That was it Chef! I gave this a try last night and it is much better. I cooked the flour for a good 3-4 minutes and it didn't taste like flour YAH! Now, to wait for our Canadian Thanksgiving on Saturday evening. I think I will simmer it down a little more as it was a little runnier than I like. Thanks for the great recipe.DaveSettonhttps://www.blogger.com/profile/03507309577412146358noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86106095280283231962013-10-09T16:41:36.690-04:002013-10-09T16:41:36.690-04:00It's correct! You are not cooking the flour in...It's correct! You are not cooking the flour in the roux long enough. That's why it tastes like flour. Cook until it smells like cooked pie crust. You can also simmer the gravy longer to cook out the starchy texture.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.com