Stock

• Whether you're making your stock from trimmings like I do, or using chicken carcasses and bones, you can advantageously prepare the stock in the days leading up to Christmas Eve.
• Place trimmings in a roasting pan with cleaned onions, garlic, leeks, carrots, and various spices.
• Now roast the contents in the oven at a high, hard heat so that everything gets a good color - around 250 g. This helps give the stock, and ultimately the gravy, a beautiful color.
• Then pour everything into a large pot and add water until everything is covered. Bring to a boil and skim frequently.
• Let your stock simmer over low heat for about 4 hours.
• Then strain the contents from the water, skim off the fat, and reduce it further. Season with a little salt.
•  
• In another pot, make a roux by melting butter and adding flour while whisking vigorously. Let the mixture turn caramel-colored.
• Now you can add the stock little by little while whisking. Let the gravy cook through over low heat for a while.
• This is the time to add a bit of pan drippings (skimmed of fat) from your meat - pork roast, duck, or turkey.
• Pour the drippings into the gravy and add an appropriate amount of heavy cream. Let the gravy cook through and season it to taste.
• What's missing? red currant jelly, gastrique, lemon juice, salt? Taste, taste, taste.
•  
• 
• 
•