Basic Old Fashioned Giblet Gravy Recipe 485 Food

BASIC OLD-FASHIONED GIBLET GRAVY RECIPE - (4.8/5)

Steps:

• Remove liver from giblets and refrigerate. Place giblets in saucepan, cover with 4 cups cold water and bring to a boil. Reduce heat and simmer for about an hour. Now add the liver and simmer for another 30 minutes. Drain in a colander, allow to cool, chop and set aside. Melt butter in a heavy saucepan and stir in the flour. Cook and stir for 3 to 5 minutes, or until butter barely begins to turn golden. Slowly stir in drippings or chicken broth and milk or half and half. Continue cooking and stirring until thickened. Season with salt and pepper. Stir in hard-cooked eggs and chopped giblets and serve. Makes 3 cups.

GIBLET GRAVY

Steps:

• Cut turkey neck in half. Set liver aside.
• Combine neck, giblets, broth, onions, carrots, wine, celery, garlic, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add liver and simmer for 30 minutes more.
• Mix flour and butter together to form a thick paste.
• Remove and discard neck and giblets. Strain broth, pressing vegetables to extract liquid. Discard vegetables. Add turkey drippings. Add flour mixture gradually and stir until smooth. Bring to a boil and cook until desired thickness is reached, 7 to 10 minutes. Season with salt and pepper.

GIBLET GRAVY

Steps:

• Pour the contents of the giblet bags into a large saucepan. Cover with water and boil until cooked through, 20 to 25 minutes. Turn off the heat and set aside. Remove the giblets from the pan, allow them to cool, and then chop up the gizzards and liver. Pick the meat from the neck. Discard the bones.
• Pour all the turkey drippings out of the roasting pan into a separate container. Allow grease to separate from the juices. Ladle out the fat into another bowl.
• Place the roasting pan over 2 burners over medium heat (there should be lots of yummy brown bits in the pan). Add 3 to 4 tablespoons of the fat back into the pan. Whisk it around to evenly distribute it throughout the pan. Sprinkle 5 to 6 tablespoons of flour over the grease and whisk to combine it with the fat, loosening the bits from the bottom of the pan a little in the process. Cook the roux until it becomes a deep golden brown, 4 to 5 minutes.
• Pour in the chicken broth, whisking constantly. Add 2 to 4 cups, depending on your need. Cook the gravy, whisking gently, until the mixture begins to thicken. Pour in a little bit of the turkey drippings, but be aware that because the brine is so salty, these drippings are very salty. Keep cooking the gravy until thick, adding in chopped giblets, to taste, as well as plenty of black pepper. Use the giblet water from the saucepan to thin the gravy if it gets too thick.
• Serve when very thick and flavorful.

GIBLET GRAVY I

Steps:

• In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
• Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
• Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.

PAULA DEEN'S GIBLET GRAVY

Steps:

• Bring stock and giblets to a boil.
• Add bouillon and reserved stuffing mixture.
• Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2-3 minute.
• Meanwhile, saute mushrooms until browned in butter.
• Add mushrooms to gravy with egg.
• Salt and pepper, to taste.

EASY GIBLET GRAVY

Steps:

• 1. Combine soup and broth and poultry seasoning. Stir with a whisk to combine and remove lumps.
• 2. Add giblets and chopped eggs. Stir with a spoon to combine.
• 3. Place in a microwave-safe container.
• 4. Heat in microwave (your stovetop is probably full anyway) for 3 - 5 minutes until heated through and you see bubbles around the edge of the dish.
• 5. Serve over dressing or rice. Honestly, it's so good you'll want to sope it with a biscuit!

TURKEY GIBLET GRAVY

Steps:

• In a large saucepan, combine the giblets, chicken stock, salt and pepper. Bring to a boil; boil for 5-6 minutes. Remove from the heat. Strain giblets; return cooking juices to pan. Set aside 2 tablespoons juices. Finely chop giblets; add giblets and eggs to pan. Cook and stir for 1 minute., In a small bowl, combine flour and reserved cooking juices; gradually stir into pan. Cook and stir 5-7 minutes longer or until thickened.

GIBLET GRAVY

Steps:

• Bring stock, water, and turkey neck and giblets to a boil in a saucepan. Reduce heat, and gently simmer, uncovered, for 30 minutes.
• Meanwhile, pour pan drippings into a clear measuring cup or a gravy separator, and let stand until separated, about 10 minutes. Pour off fat.
• Pour broth and giblets through a fine sieve, discarding solids. Return broth to pan, add defatted drippings, and bring to a boil over medium heat.
• Place flour in a heatproof bowl. Whisking constantly, pour in 1/2 cup boiling-hot broth mixture until it forms a paste. Whisk paste into remaining broth in pan, and boil for 3 minutes. Stir in eggs if desired, and season with salt and pepper.

GRANDPA'S OLD FASHIONED GIBLET GRAVY

Steps:

• 1. Peel and chop the onion into large pieces and add to food processor bowl. Pulse several times until finely chopped; set aside.
• 2. Chop celery and carrot into large pieces, including celery tops and leaves. Add to bowl of food processor and pulse until fine. Set aside.
• 3. Rinse and clean giblets. Place them in a single layer on a large cookie sheet covered with paper towel to dry.
• 4. Once giblets are dry, place two large, heavy skillets on stove over high heat. Add oil to the bottom of each pan. Once the oil shimmers, add the giblets in a single layer, then sprinkle the minced onions on top.
• 5. Allow the gizzards and onions to brown without disturbing them for several minutes, lowering the temperature to medium high. Once they get deeply brown, flip them over, keeping an eye on them so they don't burn.
• 6. When the giblets and minced onions are well browned, lower the heat, then add enough chicken broth to both pans to cover the bottom. Scrape up the brown bits from the bottom of the pan.
• 7. Combine the contents of the pans into one large pan, then add the wine*, celery, carrots, parsley, bay leaves, thyme, cloves, and salt, and enough chicken stock to cover, up to 4 cups. Cover pan and simmer until tender, at least an hour. *If planning on making Grandpa's Southern Stuffing, increase wine to one cup.
• 8. Once the giblets are tender, allow to cool, then remove the giblets from the liquid and set aside.
• 9. Strain the broth, discarding the vegetables and bay leaves. Add an additional four cups of broth to strained liquid if making Old Fashioned Southern Stuffing and gravy.
• 10. Add the giblets to the food processor bowl and process until they reach the desired consistency for the gravy and/or stuffing.
• 11. Make Gravy
• 12. Place 4 tablespoons butter in a large, clean skillet over medium heat. Once melted, sprinkle 4 tablespoons of flour over pan, whisking until combined and a light brown.
• 13. Slowly add the reserved liquid from the giblets to the pan, stirring and adding additional liquid until the gravy reaches the right consistency - see notes below. Allow to simmer for three minutes.
• 14. Add chopped giblets as desired; season with salt and pepper to taste, and parsley as desired.
• 15. NOTES: I used [ yellow tail ] chardonnay. Refrigerate broth and giblets once it cools if not preparing gravy immediately. Remember that the gravy will thicken as it sits, so make sure the gravy is thinner than you want it to be when served.