Family recipes are the best ones
½ Gal Chicken stock
Neck, giblets, scrap meat from turkey
1 C Finely chopped celery, onion, carrots
¾ C Butter
¾ C Flour
2-3 C Cream (or ½ & ½ )
Salt & pepper to taste
Bring chicken stock to simmer with neck, giblets and any scrap meat from turkey. Saute mirepoix in butter until soft and translucent. Add to stock, reserving the butter for the roux. Simmer 3-4 hours until all meat is tender. Remove neck and meat, pick over and fine dice giblets, meat and discard neck bones. Puree the mirepoix in the stock (optional). Make a roux with the butter and flour, cooking until it reaches the nutty flavor stage, about 10-15 minutes. Temper stock into roux and eventually add back to stock to finish veloute, simmering for about 10 minutes to fully incorporate roux into stock. Add all meat trimmings and cream (or ½ & ½ ). Season, and enrich with butter or a yolk, cream mixture if desired (traditional french enriching practices). Add more or less cream to desired color! You can also add all meat scraps & pieces from the turkey when you are carving.
A note from Chef Jim Noble on this recipe…
My dad, James Basul Noble (born on April Fool’s Day, 1927) was an avid and contagious fan of local #NC food joints, icons and bbq stops. He always took me to the coolest dives and diners. He traveled selling furniture to everyone from major to “mom & pop” furniture stores in the entire state from Manteo to Murphy, including the likes of Lizard Lick. Even though his parents were from eastern NC, Kinston and Bear Creek area, he was partial to western styled bbq. His mother, Alice Garvey was raised in a boarding house run by her mother, therefore she loved to cook and bake. His dad, Charles Francis Noble, was a preacher who also enjoyed local NC cuisine - there weren’t any other options at the time.
His “white wash” is one of our family's favorite holiday recipe, particularly since it’s his dry sense of humor: he and all of his brothers and sisters grew up painting and wall papering to help feed the family. His tongue-in-cheek “whitewash” is like a big bucket of paint, the definition: a mixture of lime and water, often with whiting, size, or glue added, that is used to whiten walls, fences or other structures.