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Giblet Gravy

by in Nov 2008
Giblet Gravy
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Total Time: 30

Yield: 2 cups

Giblets are the turkey's neck, heart, gizzard, and liver, which are usually found tucked, like a prize, inside the cavity. Be sure to remove before brining and certainly before roasting. Giblets make a terrific gravy, but I don't include the liver, as it adds a bitter flavor, so save it in the freezer for another use.


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Ingredients:

  • Reserved turkey giblets (except liver)
  • 4 cups chicken or turkey stock
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 celery rib, roughly chopped
  • 1 tablespoon Wondra flour (or other instant flour)
  • Kosher or sea salt and freshly ground black pepper

Instructions:

In a medium saucepan, combine giblets, stock, and vegetables. Bring to a boil, then lower to a simmer and cook until reduced by half. Strain and discard solids. In a small bowl, whisk together flour and 4 tablespoons hot broth. Then slowly whisk mixture back into the main portion of hot broth and cook about 5 minutes. Season to taste with salt and pepper.

Updated Thursday, October 23rd, 2008

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