Hot Sauce & Bourbon Scented Apple, Scallion, & Rosemary Jus for Poultry

Hot Sauce & Bourbon Scented Apple, Scallion, & Rosemary Jus for PoultryIngredients 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

Instructions 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.

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