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Giblet Gravy




Source of Recipe


Katherine


List of Ingredients





Giblets and neck from 1 turkey
1 1/2 quarts water
2 chicken bouillon cubes
1 onion, quartered
1 carrot, quartered
2 ribs celery with leaves
1 bay leaf
1 tsp salt
pepper, to taste
6 tablespoons flour
1/2 cup water
1/2 to 1 tablespoon Kitchen Bouquet browning and seasoning sauce



Recipe





Cover neck and giblets except liver with water in a pot. Add bouillon cubes, onion, carrot, celery, bay leaf, salt, and pepper. Boil, covered, for 1 hour. Add liver and cook 15 minutes longer. Add 1 cup of the stock [giblet broth] to drippings in turkey roaster. Bring to a boil, stirring well to loosen all brown bits from sides of pan. Degrease if necessary.
Add about 2 more cups giblet broth, stirring to blend. Reduce heat. Make paste from flour and 1/2 cup water until very smooth. Add slowly to gravy mixture and continue to cook slowly, stirring constantly until slightly thickened. Remove giblets and chop. Add to gravy ,Pieces of meat pulled from neckbone may be added also. Adjust seasonings. If color of gravy is not dark enough, add up to 1 tablespoon of Kitchen Bouquet.
Yield: 5 cups.