Braised turkey thighs. - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Turkey thighs 1.5 kg
• Table salt 1.0 g
• Garlic, bulb 1.0 ud
• Onion 0.15 kg
• Carrots 0.025 kg
• Tomato 0.05 kg
• Green pepper 0.025 kg
• White wine 0.05 l
• Poultry stock 0.5 l
• Plain flour 0.02 kg
• Poultry stock 0.75 l
• Onion 0.033 kg for Poultry stock (0.5 l)
• Carrots 0.017 kg for Poultry stock (0.5 l)
• Green leek 0.2 ud for Poultry stock (0.5 l)
• Poultry carcasse 0.1 kg for Poultry stock (0.5 l)
• Water 0.5 l for Poultry stock (0.5 l)
• Powdered vegetable stock 0.033 kg for Poultry stock (0.5 l)
• Onion 0.05 kg for Poultry stock (0.75 l)
• Carrots 0.025 kg for Poultry stock (0.75 l)
• Green leek 0.3 ud for Poultry stock (0.75 l)
• Poultry carcasse 0.15 kg for Poultry stock (0.75 l)
• Water 0.75 l for Poultry stock (0.75 l)
• Powdered vegetable stock 0.05 kg for Poultry stock (0.75 l)