Robert Lee wrote:
> We don't often get exotic food stuffs in our two supermarkets in Nome (AK).
> So, yesterday, when turkey wings showed up in the meat case, I bought them
> all. When you make groceries in Nome, there's always a surprise!
> Usually, not this good!
>
> Usually, I brown the wings and saute the trinity in the remaining fat. I
> make a roux and bring it to the color I need. (Darker meat (pork, beef) ,
> lighter roux, light meat (chicken, turkey, seafood), darker roux). Don't
> ask. It's just what we do in my part of south Louisiana.
>
> However, last night I sauteed the wings until brown and removed them from
> the skillet. Then I added flour to the remaining oil and turkey fat and
> tried to cook the roux to the color I wanted, BUT..., the bottom of the pan
> began to brown/blacken too quickly. Now (tonight to finish), the gravy
> tastes a little pasty and isn't brown enough. The pasty has been fixed.
> It's the pale color I need help with.
>
> Here's my question: I have a 20 year old bottle of Kitchen Bouquet which
> followed me uninvited from Thibodaux, LA, but I'd rather not use it. (I
> know. There's nothing in it to go bad.) What else can I use to darken a
> too pale fricasee?
>
> Robert


Once or twice a year, I roast a couple of cups of flour in the oven
until it looks like light cocoa. It takes a long time, and you have to
keep stirring it to get it browned evenly. Then I keep it in a jar in
my pantry and use it whenever I make gumbo instead of making a dark
roux. It would work perfectly for what you're doing.

Bob