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Peppery Pan Gravy




Source of Recipe


cooking village


Recipe Link: http://cooking village.com

List of Ingredients




Turkey neck and giblets (discard liver)

4 1/2 cups cold water

2 cups chicken stock or broth, plus extra

1 celery stalk, coarsely chopped

1 medium onion, coarsely chopped

3 large garlic cloves, smashed

Pan juices from the roasted turkey

1/2 cup all-purpose flour

2 tablespoons finely chopped fresh parsley

3/4 teaspoon salt

3/4 teaspoon pepper



Recipe




1. In a medium saucepan, bring the turkey neck, giblets, 4 cups water, 2 cups chicken stock, the celery, onion and garlic to a boil. Reduce the heat and simmer, partially covered, for 2 hours. Strain the broth. Measure out 1/2 cup. Set aside the remainder.


2. Pour the roasted-turkey pan juices into a 4-cup glass measure. Let sit until the fat rises to the top. Spoon off and discard all but 1/4 cup fat. Add all but the reserved 1/2 cup giblet broth to the pan juices. Pour in enough extra chicken stock or water to make 4 cups liquid.


3. Pour the liquid into the turkey pan. Bring to a boil over medium-high heat, scraping up any browned bits.


4. In a jar with a tight-fitting lid, shake the flour with the remaining 1/2 cup water and 1/2 cup giblet broth until smooth. Gradually whisk the mixture into the pan liquid. Boil, then simmer for 5 minutes or until thickened. Stir in the parsley, salt and pepper.