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Perfect Giblet Gravy




Source of Recipe


Chef2Chef Newsletter


List of Ingredients




Giblets, wing tips, and neck bones from turkey
2 qts. Cold water
1 lg. Onion, chopped
2 Ribs, celery, chopped
1 carrot 3 tbsp.
chopped parsley
1 bay leaf
1 tsp. Kitchen Bouquet
1 chicken bouillon cube
Fat can be poultry fat, Oleo, or butter
Flour
Salt Freshly ground pepper


Recipe



While turkey cooks (or the day before), cover the giblets, wing tips and neck bones with water in a large pot. Add onion, celery, carrot, parsley, bay leaf, Kitchen Bouquet, bouillon cube and simmer for at least 2 hours. Strain broth and reserve for gravy. Pick meat from neck and wing tips; finely chop all giblets and meat. Pour turkey stock into bowl, let stand a few minutes or chill in refrigerator until fat rises to the top. Skim off the fat. Make a roux using equal parts by weight of fat and flour and cook over medium heat for at least 5 minutes, stirring regularly. Bring the stock to a boil and slowly add the roux until the sauce is just thick enough to coat the back of a spoon and simmer for about 10 minutes or so. Adjust seasoning and serve.

Serves 8.