Friday, November 12, 2010

Turkey Tips

In this New York Times article, Bobby Flay and other celebrity chefs offer some tips for Thanksgiving Day cooking. One of Flay's tips is incredibly simple:
Have an abundance of chicken stock on hand, bubbling warm on the stove all day. "You slice the turkey and put it on a platter to serve it," he said, "and then right before you go out to the table, you ladle some stock over the top to warm it and give it a little moisture, too. You do the same for the stuffing. You make the gravy with it. You go through a lot."
Sounds like a smart approach to me.