Ingredients: |
Ingredients: Turkey giblets (neck, gizzrd, liver, heart) 3 to 4 sets of chicken giblets 3 celery stalks 6 medium carrots, washed and cut into 2 pieces Some fresh sprigs of parsley 6 to 9 cups of chicken or turkey stock 1 1/2 cups of butter 1 1/2 cups of all-purpose flour Salt and freshly ground pepper
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Directions: |
Directions:1. The day before serving, simmer giblets, celery, carrots, and parsley in stock for 1 1/2 hours or until gizzard is tender. 2. Strain stock into a bowl; reserve 3. Discard vegetables 4. Remove gristle from gizzard and discard 5. Strip meat from neck; discard bones 6. Chop neck meat, gizzard, heart and liver into smallish pieces about 1/2 inch long 7. Place chopped giblets in bowl with enough broth to cover 8. Store overnight, covered in regrigerator 9. Refrigerate rest of stock in separate bowl, covered 10. Day of serving, heat the reserved stock in saucepan 11. In medium saucepan, melt butter over medium heat and add flour; stir well to make a smooth thick roux 12. Let bubble for a few minutes. 13. Remove saucepan from heat; add heated reserved stock and simmer over low fire for 20 minutes until sauce coats a spoon and no taste of flour remains. 14. Add salt & pepper to taste 15. Add giblets. 16. When turkey is removed from oven, and pan strained drippings trying to defat; add to gravy 17. Deglaze pan with remaining 1/2 cup of stock and add to gravy |