and I approve this message.
>>LAUREN VERNO: IT’S A VERY HAPPY THANKSGIVING. THIS MORNING BECAUSE METEOROLOGIST
RICH OR 9 IS GOING TO DEMO HIS
FAMOUS GOOD LIT GREEN BS JUST
FUN
TO SAY CERTAINLY IS AND THAT’S
RIGHT FOR YEARS, HE’S RAVED
ABOUT HIS HOLIDAY CREATION AND
THIS YEAR WE’RE FINALLY GOING
TO GET TO KNOW WHAT’S IN IT
TAKE
A LOOK.
>> WELCOME BACK AND HAPPY
THANKSGIVING TO THE CULINARY
NONE SETS KITCHEN. I WAS
TALKING
A LOT I GUESS THIS WEEK ABOUT
TO PLAY GRAVY SO HERE WE ARE IN
THIS IS GOING TO BE I WOULD
LIKE TO SAY
MY RENDITION, DUBLIN GRATING
BUT MINE PALES IN COMPARISON TO
MY MOTHER-IN-LAW’S LUCILLE
WHICH DEPENDING ON WHAT TIME
THIS AIRS I MIGHT BE WITH RIGHT
NOW LEAVING HER TO BLEED GRAVY
WHICH MEANS MINDS GOING TO BE
FOR LEFTOVERS BUT FIRST WE GO.
WHAT’S A GYM JIM WHAT IS THE ENTERED THE EDIBLE INNARDS THERE SOME THAT YOU DON’T WANT
TO MESS
WITH OTHERS THAT BRING A LOT OF
FLAVOR TO MAKING THE BROTH THAT
HELPS
TO FORTIFY YOUR GRAVY AND
HERE’S WHAT YOU FIND INSIDE OF
THE BAG THERE SHOULD BE IF IT’S
THE COMPLETE GIBLETS AND IT IS
YOU HAVE THE GIZZARD YOU HAVE
THE LIVER.
YOU HAVE THE GIVES OR THE OTHER
PART HERE AND THEN YOU HAVE
THE HEART ALL OF THESE ARE
EDIBLE ALL OF THESE BRING A LOT
OF FLAVOR THE NEXT PIECE OF
COURSE WILL BRING
THE MOST SO WHAT DO YOU DO WITH
THEM ONCE THEY START TO LOOK
LIKE THIS TO GET HIM INTO A
GRAVY BEFORE THAT WE’VE GOT A
HEAD ON OVER TO THE POX
NOW THE BASE FOR ANY GOOD SUPER
STOCK WHICH IS BASICALLY WHAT
WE’RE MAKING HERE AND THIS IS
GOING TO HELP US BUILD OUR
GRAVY IS THE MIRROR POND NEAR
PALM BASICALLY IS THIS.
IT’S CELERY CARROT AND
ONION TRADITIONALLY. IT’S ONE
PART ON INTO A HALF OF THE CARE
TO A HALF OF THE CELERY NOW
WHAT I LIKE
OR CELERY LEAVES THERE’S LOTS
AND LOTS OF FLAVOR HERE
JUST AS MUCH AS THERE IS AND
YOU SEE THAT PICK THE LITTLE
STRAGGLER CESAR OFF THE OUTSIDE
OF THE CELL RESTART THEY STILL
HAVE LOTS OF FLAVOR. SO HERE’S
HOW
YOU BEGIN. THE ASSEMBLY PROCESS
BEFORE WE HAD THE WATER STARTS
OF COURSE WITH THE AN INFILL
PUT
THAT IN AND THEN WE’RE GOING TO
GO TO WHERE WE GET MOST OF OUR
FLAVOR THAT’S GOING TO BE THE
IS GOING TO LAY THAT OVER TOP
OF THE ONION.
>>RICHARD NUNN: THEN I’M GOING
TO COME IN WITH THE HEART AS
WELL AS THE GIVES ERS WHY NOT
THE LIVER BECAUSE LIVER
COOKS REALLY FAST ALSO IF
YOU’VE GOT SOMEBODY IN THE
HOUSE THAT JUST DOES NOT LIKE
THE FLAVOR A LIVERY DON’T HAVE
TO PUT IT IN YOU CAN DO ALL
THIS WITHOUT IT. I LIKE TO PUT
IT IN AT THE END LET
IT COOK AND THEN SHOP AND THEN
WE’RE GOING TO PUT IN OUR CARE
TO ONCE AGAIN I LIKE THE BIG
CHUNKS OF CARE IT’S
BECAUSE AFTERWARD YOU CAN COME
SCOOP THESE OUT WITH
A LADLE AND THEY MAKE FOR A
NICE SNACK AND LOTS AND LOTS OF
FLAVOR IN THE LEAVES SO I’M
GONNA PUT THE CELERY LEAVES IN
THERE AND AGAIN PURSE NECK
PURPOSES REALLY ONLY I’M GOING
TO DISRUPT SHOP A COUPLE OF BIG
PIECES OF CELERY AND GET THOSE
IN THERE AND REALLY MORE THAN ANYTHING FOR ME THAT IS GOING TO BE SOME SCOOBY SNACKS
AS THE REST OF THE BIRD COMES
TOGETHER NOW A LETTER WATER.
WE’RE GOING TO BRING IT JUST UP
TO THE EDGE BECAUSE WE’RE NOT
GOING TO BOIL THIS.
WE DON’T HAVE TO WORRY ABOUT
SPILLING OVER SO MUCH AND THEN
SOME SALT
WHEN PUT THIS RIGHT OVER THE
TOP HERE AND THEN WE’LL STIRRED
IN JUST A COUPLE OF PUNCHES AND
YOU COULD PUT IN PEPPER
BY ITSELF. THIS COLOR, THE WATER SORT I LIKE TO DO IS DESCRIBE OUT A HANDFUL 6 OR 7.
PEPPERCORNS AND THROUGH THOSE
AND HOLE.
>> WE’LL BRING UP THE HEAT HERE
CLICK CLICK CLICK. THERE’S
THE FIRE. WE’LL LET THAT GET
HOT AND JUST AS IT STARTS TO
GET A LITTLE SUMMER WHICH IS
BUBBLES THAT ARE ON
THE OUTSIDE. WE’LL PUT A LID ON
IT TURN THE HEAT DOWN AND LET
THAT
COOK INTEL ALL OF MY VEGETABLE
START TO SOFTEN BY THAT TIME
ALL OF THE FLAVOR AND THERE IS
GOING TO BE GOOD TO GO WE’LL
ADD THE LIVER LAST JUST TO LET
THAT FINISH COOKING BEFORE WE
PULL OFF SOME OF THAT
TASTY MEAT AND FINISH THE REST
OF THIS SHIP WITH GRAVY WE HAVE
ABOUT 25 ALMOST 30 MINUTES
ANDERSON BURDEN AND IF YOU TAKE
A LOOK HERE YOU CAN SEE THAT
THE VIBRANT
GREEN COLOR OF THE CELERY
STARTING TO FADE AWAY OR ONIONS
ARE
BECOMING TRANSLUCENT AND OUR
CARROTS ARE BECOMING SOFT THAT
TELLS US THAT WE’RE READY FOR
THE NEXT PHASE
AND THAT IS GOING TO BE THE
LAST PART OF OUR INTERNS FOR.
>> GIVE LITURGICAL
IT GRAVY AND THAT IS GOING TO
BE THE LIVER. THE RECENTLY AT
THIS IN LAST IS THAT IF YOU’VE
EVER
COOK LIVER.
>> IT COULD BE VERY VERY FAST.
YOU CAN SEE HOW FAST IT’S
CHANGING COLOR HERE.
AND IF YOU COULD COME TOO LONG
THEY JUST GET VERY. GRAINY
VERY MEILI AND WE DON’T
WANT SOMETHING THAT’S NOT GOING
TO HAVE A PLEASANT TEXTURE OR
PUTTING ALL THIS EFFORT INTO
MAKING SOMETHING THAT FLAVORFUL
WE’LL LET THAT CONTINUE TO SOAK
COOK AND FINISHED WITH THE REST
AND THE NEXT STEP IS EXTRACTING
THE MEAT AND ADDING
MORE FLAVOR. >>RICHARD NUNN: GOING TO LET THE OTHER PIECES HERE CONTINUE
TO COOL OFF A LITTLE BIT FOR
YOU SOME THERE ARE MANY MANY
WAYS THAT YOU CAN GET THE MEAT
OFF OF THE NECK BONE. I LIKE TO
USE KIND OF LIKE THE OLD PULLED
PORK METHOD AND JUST LET THE TINES OF THE FORK JUST SCRAPE ALONG THE BONES AND WHAT STARTS
TO FLAKE OFF COMES OFF REALLY
EASY. THEN YOU CAN GET BACK
AFTER IT COOL A LITTLE BIT WITH
YOUR FINGERTIPS AND CONTINUE TO PLUCK AWAY AT SOME REALLY TASTY MORSELS THAT ARE GOING TO
ADD POPS OUT AND SAYING
THEY’RE GREAT. NOW IT’S TIME TO
TAKE THE GYM LIT.
WE’LL CALL IT GOOD LUCK
BLESSING TO GO ALONG HERE
WITH OUR. DEEPLY GRIEVING THIS
IS THE FLAVOR THAT WE GOT OUT
OF BOILING THE INNARDS AND THE
TURKEY NECK
AND HERE IS THE MEAT FROM THE
COMBINATION OF THOSE AND THAT
IS TOO HARD BOILED EGGS, WHY
THE EGGS AGAIN IT’S TO SEIZE
LITTLE BIT TO GOODNESS THAT ARE
IN THERE. BUT THE EGG YOLK ITSELF BECAUSE IT’S SO NICE AND CREAMY WILL ACTUALLY ACT AS A
ANIMAL SO FIRE HELPING TO
THICKEN UP THE GRAVY YOU CAN
USE TURKEY DRIPPINGS THAT’S THE
HIGHLY RECOMMENDED WAY OF DOING
THIS. BUT SINCE I DID NOT DO A
TURKEY FOR THIS I’M USING
BONE BROTH IT’S PERFECTLY
ACCEPTABLE. YOU CAN USE ON
BROUGHT YOU CAN USE CHICKEN
STOCK TURKEY STARTER IRAQ, ANY
OF THAT. SO I’VE GOT THAT IN
THERE
I AM GOING TO GENTLY PULL AND
BECAUSE THERE’S NOT A LOT OF
FACT WITH THIS
IF I GENTLY POUR WHAT LITTLE
BIT IS IN THERE WILL STAY IN.
BY MIXING CUP MINISTER THIS.
TURN THIS BACK TO
A SIMMER AND I’M GOING TO LET
THE EGG YOLKS DO WHAT THEY DO
AND THAT IS BEGINNING TO
THICKEN THIS UP NOW FROM
THIS POINT YOU CAN EITHER
EMPLOYED CORNSTARCH OR YOU CAN
WITH A SLURRY OR YOU CAN GO
AHEAD AND MAKE A ROUX
AND ADD TO THAT IF YOU WANT A
REALLY THICK GRAVY BUT I WOULD
LET IT SIMMER FOR A LITTLE BIT
AND CONTINUE TO STIR TO SEE HOW
YOU LIKE IT WITH THE EGG YOLK
AN EGG YOLK AS IT STARTS TO
ALMOST A FIGHT AND IF THAT’S
NOT THICK ENOUGH FOR YOU LIKE
SOMETHING A LITTLE HEARTIER YOU
CAN PUT THAT ON
YOUR MASHED POTATOES IF YOU PUT
FORTH THE EFFORT
CHOP UP SOME OF YOUR SCOOBY
SNACKS THAT YOU LIKE TO ENJOY
AS THE EVERYTHING ELSE
CONTINUES TO SIMMER
WHEN IT COMES TO PUTTING SOME
MOISTEN US ON YOUR DRESSING ON