|
Giblet Gravy
I was requested to include a recipe for
giblet gravy in oldetimecookin. Well, I am more than happy to oblige anyone's
request. Here is one that is in my grandmother's cookbook that I altered a bit to
come out more "smooth". Patience is a virtue when making any kind of gravy
or sauce and I'm sure that this one will please. Enjoy!
Your Host, Brad
Most important; buy a turkey, chicken, goose, etc. that
comes with innards. This may sound funny to some of you, but you'd be
surprised. The amount of gravy you can make will depend on the size of your bird and
the drippings left over. You can use bouillon to add flavor for a larger batch of
gravy, but I wouldn't.
Cooking the Innards
In a small saucepan, add giblets (heart,
kidneys, liver) and cover with water. Add one bay-leaf and a tablespoon of
sugar. Cover and simmer for about 40 minutes until well cooked and middle of giblets
are no longer red. Check on water level during cooking process. Remove the
bay leaf, drain the liquid and cool. Once cooled, finely chop your giblets removing
any grizzle and/or sinew.
Making the Gravy
Drain all fat and juice from roasting pan
into a large glass measuring cup. Let stand for fat to float on top, then pour off
all but 1/3 cup of the fat (this is based on a medium sized turkey. For a larger
turkey, you can keep more fat in the measuring cup. Return fat and juice to the
roasting pan (so that you can scrape the good stuff off the bottom). Add 1/3 cup of
flour and stir and scrape until flour is blended in smoothly and the residue on bottom of
the pan is loosened. Add 1 1/2 cups of chicken broth and 1 cup of milk. Place
over low heat, stir constantly, and bring to a slow boil. Boil for about 5 minutes
stirring continually. You can add more liquid if gravy becomes too thick.
Now add the finely chopped giblets to the
cooked gravy and enjoy!
Know someone who
would appreciate this recipe?
|
Return to Recipe Index
|
