Tom Colicchio

A little holiday treat from the head Top Chef judge.

on Dec 11, 2006


For gravy: Melt butter in heavy large deep skillet over high heat. Add turkey necks and/or wings and saute until deep brown, about 15 minutes. Add onions, carrots, and celery and saute until vegetables are deep brown, about 15 minutes. Add 6 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally. Pour gravy base through strainer set over 4-cup measuring cup, pressing on solids to extract liquid. If necessary, add enough chicken broth to gravy base to measure 4 cups. (Gravy base can be prepared 2 days ahead. Allow to cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Re-warm before using.)