Ramen Gravy
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Category
Side
Cuisine
Modern American
Cook Time
24 hours
~
Author:
Ingredients
- 1 chicken carcasse or Turkey
- knob of ginger
- 1 yellow onion
-
Spiceology Whole Black Peppercorns
- salt, to taste
- herbs, thyme, rosemary
- 1 quart broth
-
2 tablespoons corn starch + ¼ cup cold water
-
½ cup half and half
Broth:
Gravy
Directions
Broth:
Roast the bones in a 500°F oven until dark
- Toss into a pot at least a gallon with the onion and ginger.
- Fill to the top with water and bring up to a roll boil.
Now forget everything you’ve been taught about making stock. We want a milky creamy stock.
- Keep it boiling hard and keeping filling up to your imaginary line that you want to keep it at with water as needed.
- After about 2-3 hours, blend with immersion blender or chop up with knife.
- Keep boiling for another 3-4 hours or overnight simmer like I did.
*May be held in the fridge for about a week. Will need to be re boiled again to emulsify.
Gravy:
Put stock ,herbs, black pepper in a sauce pot and bring to a simmer.
Whisk in corn starch slurry and bring up to a simmer again.
Drop heat to low and pour half and half.
Season with salt to taste and rice wine vinegar.