Perfect Giblet Gravy
Source of Recipe
Internet
List of Ingredients
Makes 6 cups
2 stalks celery, chopped
1 large carrot, chopped
1 large onion, chopped
6 cups chicken or turkey broth
3 cups water
3 cups dry white wine
giblets & neck from turkey
1 bay leaf
1 bouquet of garni of mixed herbs
1/2 cup browned flour*
salt & pepper to taste
Recipe
The stock can be made at anytime & kept frozen. In a large saucepan, add the carrot, celery & onion, cover with the broth, water & wine. Add the turkey giblets & neck. bring to a boil & simmer gently for two b hours, skimming off any impurities that rise. The liquid should be reduced to half when done. Strain & chill to remove any fat. reheat the stock until simmering. In another sauce pan, heat the turkey drippings or butter until foaming then whisk in the brown flour to make a smooth paste. Make sure to break up any clumps. Add 2 cups of the hot stock to this flour roux whisking constantly to make a smooth & thick gravy. Add 2 more cups stock & whisk. Add the remaining stock & whisk thoroughly. Keep at a simmer: season with salt & pepper.
Note: * Brown the dry flour in oven stirring constantly to let it colour.
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