Giblet Gravy For your Thanksgiving Turkey
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The ideal complement to your Thanksgiving Turkey.
Recipe Ingredients
Giblets
1 onion
1 carrot
1 rib of celery
1 bay leaf
1 sprig of parsley
4 black peppercorns
Salt and pepper to taste
About 2 tablespoons all-purpose flour
Preparation and cooking instructions
Begin by rinsing the giblets and the neck in cold running
water, and then put them in a saucepan. Now cut the onion
into four and add this to the pan. Over this pour enough water
to cover or about one and a half pints then heat until the
water is simmering.
Meanwhile scrape the carrot and chop this and the celery
into large chunks. Then remove the scum (the frothy substance)
from the surface of the liquid in the pan and add the chopped
carrot, celery, bay leaf, parsley and the peppercorns. Simmer
for about 1½ to 2 hours, then strain the stock. Before
using for gravy return the stock to a saucepan and bring back
to the boil.
To make the gravy first tip the roasting pan and skim most
of the fat from the surface of the meat juices. Now spoon
the meat juices and the remaining fat into a saucepan. Heat
gently until sizzling then whilst whisking briskly add the
all-purpose flour a bit at a time until the mixture becomes
a paste.
Then, continuing to whisk briskly, gradually add the giblet
stock and whisk until the gravy is smooth and sauce like.
If the gravy seems a little thin continue to cook and it will
reduce and thicken. Season with salt and pepper to taste,
then pour the giblet gravy into a warmed sauceboat or gravy
boat and serve.
Have a happy Thanksgiving !
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