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OF THE 1940'S & 50'S






Giblet Gravy  Gravy Boat

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!


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