Mole Gravy

Ingredients

• 0.5 cup almonds toasted chopped
• 4  ancho chiles stemmed rinsed seeded
• 1 tablespoon balsamic vinegar 
• 2 ounces bittersweet chocolate chopped
• 1 medium carrots chopped
• 0.5 teaspoon cayenne 
• 7  pan juices from step of chile and spice grilled turkey 
• 0.5 teaspoon cinnamon 
• 0.3 cup flour 
• 4 large garlic cloves peeled
• 7 cups chicken broth reduced-sodium
• 1 tablespoon olive oil 
• 1 large onion thick cut into slices
• 0.3 cup sesame seed toasted
• 24 servings neck and giblets from chile and spice grilled turkey for another use (save liver )

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• sieve
• blender
• spatula
• cheesecloth

Directions

1. Toast chiles in a 5- to 6-qt. pan over medium heat, pressing down with a wide spatula and turning once, until fragrant, 1 to 2 minutes.
2. Transfer to a plate.
3. Add oil, onion, carrot, and garlic to pan; cook, stirring occasionally, until onion is golden, about 10 minutes.
4. Add chiles, broth, cinnamon, cayenne, almonds, and sesame seeds. Enclose turkey neck and giblets in a piece of cheesecloth and tie securely with string.
5. Add to broth.
6. Heat mixture to boiling, then reduce heat and simmer, covered, for about 1 hour to blend flavors. Discard giblet packet.
7. Strain mole broth into a heatproof bowl. Pure contents of strainer in a blender with 2 cups of the broth until very smooth, 2 minutes.
8. Add pured mixture to bowl and set aside.
9. Strain turkey pan juices into a second heatproof bowl. Skim fat and pour 1/4 cup of it into a large saucepan; discard remaining fat. Measure 1 cup pan juices; save rest for another use.
10. Whisk flour into fat and cook over medium-high heat, whisking constantly, until it smells toasted, 2 minutes. Carefully whisk in the 1 cup pan juices and about 1 cup reserved mole broth.
11. Add remaining broth and cook over medium-high heat, whisking often, until bubbling, about 12 minutes.
12. Remove from heat and whisk in chocolate and vinegar.
13. Pour into gravy boats.