Cooking for Halflings & Monsters: 111 Comfy, Cozy Recipes for Fantasy-Loving Souls by Astrid Tuttle Winegar

Author:Astrid Tuttle Winegar [Winegar, Astrid Tuttle]
Language: eng
Format: azw3
Publisher: Multitudes Press
Published: 2017-09-27T04:00:00+00:00

Melt the remaining 1 tablespoon butter in the 2-quart saucepan. Add the flour, whisking until smooth. Add the cream, ¼ teaspoon salt, remaining pepper, and the poultry seasoning. Whisk in the reserved giblet broth and cook over medium heat, whisking frequently, until the gravy is thicker and smooth, about 5 minutes. Adjust seasonings, if desired.

Cut and discard the twine. Carve up the chicken and serve the gravy on the side. Mix the vegetables with the garlic (if you are using it). Place all of the herb sprigs in a 6-quart saucepan. After dinner, place the skin, bones, carcass, and any pan drippings into this saucepan. Add the remaining 1 teaspoon salt and the 12 cups water. Bring to a boil, then cook over medium heat 1 hour, uncovered. Cool in the saucepan 1 hour, then strain this into a large bowl and discard all the solids. You should end up with 6-8 cups of rich chicken stock which you can cool and freeze to use later (see below) Cover and refrigerate leftovers. Serves 4-6.

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