Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ unit
Shallot
2 clove
Garlic
½ teaspoon
Thyme
½ teaspoon
Rosemary
1 tablespoon
Flour
(Contains Wheat)
2 unit
Chicken Demi-Glace
(Contains Milk)
Not included in your delivery
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Peel and mince shallot half and reserved 2 cloves garlic from Roast Turkey recipe. Strip thyme leaves from stems; chop leaves until you have ½ tsp. Chop reserved rosemary leaves until you have ½ tsp.
Allow reserved turkey drippings from step 5 of Roast Turkey recipe to cool and separate (the fat will rise to the top); this takes 2-3 minutes. Using a small ladle or spoon, skim off and discard as much fat as you can. Add water to remaining drippings until you have 1⅔ cups of liquid. (TIP: Feel free to swap out the water for turkey or chicken stock, if you have some, for extra-rich flavor.)
Melt 1 TBSP butter in a small pot over medium-high heat. (If it’s clean, use the same pot you used to cook the compote.) Add shallot, garlic, thyme, and rosemary. Cook, stirring, until fragrant, 1 minute. Stir in flour; whisk for 30 seconds. Slowly pour in skimmed drippings and demi-glace. Whisk to combine, then bring to a boil. Reduce to a low simmer and cook until slightly thickened, 8-10 minutes. (TIP: Jus is meant to be pourable, not thick like a gravy.) Season with salt and pepper.
