Texas Pete® Original Hot Sauce & Bourbon Scented Apple, Scallion, & Rosemary Jus for Poultry

  • INGREDIENTS:
  • 3 lb. turkey (or chicken) bones
  • 1/2 cup grapeseed oil
  • 6 garlic cloves, roughly chopped
  • 2 onions, roughly chopped
  • 4 stalks celery, roughly chopped
  • 3 carrots, roughly chopped
  • 18 apples, roughly chopped
  • 2 bunches scallions, roughly chopped
  • 24 black peppercorns
  • 6 bay leaves
  • 3 cups Texas Pete® Original Hot Sauce
  • 1 cup bourbon
  • 1/2 cup tomato puree
  • 3 qts. chicken stock
  • 2 cups veal demi glace
  • 1/2 bunch rosemary, finely chopped
  • 2 tsp. kosher salt
  • Apple, julienne, for garnish
  • Scallion, finely chopped, for garnish

  • PREPARATION:
  • Preheat oven to 425. In roasting pan, toss turkey (or chicken) bones with 1/4 cup grape seed oil. Roast until toasted & deep golden in color, about 30-35 minutes. Remove from oven & reserve bones. In large braising pan, over medium heat, add remaining 1/4 cup grape seed oil until hot, but not smoking. Add garlic, onions, celery, carrots, apples, & scallions — cook until deep golden in color — 18-20 minutes. Add peppercorns & bay leaves — cook additional 2-3 minutes to release flavorful oils. Add Texas Pete® Original Hot Sauce, bourbon, & tomato paste — simmer for 8-10 minutes. Add reserved roasted bones, apple cider, chicken stock, & veal demi glaze — bring to a boil. Reduce heat to low & simmer until reduced by 1/2 – 2 to 2 1/2 hours. Strain. Return to jus to braising pan & continue to simmer for 8-10 minutes. Remove from heat — add rosemary, salt, apple, & scallion.

Source URL: http://www.texaspete.com/texas-pete-original-hot-sauce-bourbon-scented-apple-scallion-rosemary-jus-for-poultry/