Giblet Gravy I Food

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

Steps:

• First, take the giblets and neck from the raw turkey and cover them with water by 2 inches in a small saucepan. Bring to a gentle boil over medium heat, then reduce the heat to low and simmer it for 1 hour to both to cook the meat and to make a giblet broth for the gravy.
• Remove the giblets and neck from the water (don't worry; they're supposed to look really grody) and set them aside. Keep the giblet broth in the saucepan for later.
• When you're ready to make the gravy, pour all the drippings from the turkey roasting pan into a bowl. Set the pan back onto the stove. Let the drippings sit and separate naturally, then use a ladle to carefully separate the fat from the liquid drippings (the fat will be on top, while the drippings will settle at the bottom).
• Turn the heat to medium and add about 1 cup of the fat back into the roasting pan. Sprinkle the flour all over the fat and immediately begin whisking it around to make a paste. Add more flour or fat as needed to create the right consistency: You want the mixture to be a stirrable paste and not overly greasy. If it looks a little greasy, whisk in a little more flour. Once the paste/roux is the right consistency, whisk it slowly for a few minutes, allowing it to cook to a deep golden brown color. A nice brown roux is the secret to good gravy, baby!
• Once the roux is ready, pour in 1 cup of the drippings (the stuff that separated from the fat earlier) and the chicken or turkey broth, whisking constantly. Then just let the gravy cook and thicken, whisking constantly for 5 to 8 minutes.
• Meanwhile, use your fingers to remove as much of the neck meat as you can and chop up the giblets into fine pieces. Add as much of the meat to the gravy as you'd like: Add it all if you like a really chunky giblet gravy, add a little less if you like the gravy more smooth.
• If the gravy seems too thick, add more broth and/or a little of the reserved giblet broth (the water used to cook the giblets.) Finally, season the gravy with a little bit of salt and plenty of black pepper! (Be sure to taste it and make sure the seasoning is perfect.) Serve the gravy piping hot at the table.

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.

3-INGREDIENT THANKSGIVING GRAVY RECIPE

Steps:

• Bring stock to a boil in a medium pot; continue to boil until reduced slightly, about 10 minutes.
• Meanwhile, cook flour and fat in a large skillet over medium heat, whisking constantly, until roux has a coppery brown hue, about 5 minutes. Whisk in wine and bring to a boil; cook, whisking constantly, until mixture no longer smells like alcohol, about 2 minutes. Gradually ladle in hot stock, whisking after each addition. Continue to boil, whisking occasionally, until gravy coats the back of a spoon, 20-25 minutes (if gravy gets too thick, whisk in a bit of water or pan juices until it reaches the desired consistency). Season to taste with salt and pepper.
• Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or pan juices 1 Tbsp. at a time if needed, until smooth.

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.

TURKEY GIBLET GRAVY

Steps:

• Remove giblets from bird.
• Place in saucepan.
• Add salt and pepper, sage, celery and onion.
• Cover with water.
• Bring to boil.
• Simmer covered for 2 or 3 hours while turkey cooks.
• When the meat starts to fall away from the neck bones, strain liquid into a blender.
• Chop liver and gizzard and add to blender.
• Pick meat from neck bones and add to blender.
• Puree off and on until liquefied.
• Add flour seasoned with salt and pepper.
• Blend off and on a few times until flour is incorporated.
• After turkey has been removed from roaster.
• Pour fat off, leaving brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck.
• Whisk as much "stuck stuff" up that you can.
• Pour contents of blender in roaster, whisking as you pour, if too thick add a little water and continue whisking and adding water until reaching consistency you want.
• Don't add too much water at once.
• Place roaster in 450-500 degree oven for 15 minutes.
• Add more water and whisk if necessary, just before serving, but be sure it is bubbling hot.
• Should be fairly thick.
• Pour into gravy boat and serve hot.
• Should be the last thing put on the table so that it is very hot.

GIBLET CREAM GRAVY

Steps:

• While your turkey cooks, place giblets in large sauce pan.
• Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celeryand bay leaf.
• Simmer over medium heatuntil stock is reduced to around 3 cups.
• (about 2 hours) Strain the stock into a bowl.
• Chop giblets.
• Set aside.
• Melt 5 T butter in large heavy saucepan over medium heat.
• Add 5 T flour and whisk 2 minutes.
• Gradually add turkey stock, cream and up to 1 cup of turkey pan juices.
• Simmer gravy until desired consistency, whisking occasionally.
• Add chopped giblets.
• Season to taste with salt and pepper.

GIBLET GRAVY

Steps:

• In a saucepan add giblets and neck, salt, celery leaves, and onion slices. Cover with water and simmer for 1 hour. Remove the giblets and onions from the broth and let them cool and then chop them into small pieces. Remove the meat from the neck bones. Discard the bones and chop up the neck meat as well. Add enough water to the reserved broth to equal 3 cups of liquid total. Add the flour to a saucepan and add just a little of the broth (enough to make a roux). Slowly add the rest of the broth while whisking and add the pepper. Cook until thick and bubbly. Stir in the giblets and chopped boiled eggs. Enjoy!

TURKEY GRAVY USING GIBLETS

Steps:

• While the turkey is roasting, put the giblets, onion, carrot and salt in a large pan, and cover with one litre of cold water. Bring gently to the boil, then turn down to simmer with a lid half on for one hour.
• While the turkey is resting, before carving, finish off the gravy. Remove all but a few spoonfuls of the juices from the 7 roasting tin into a bowl and skim off any fat. Add the flour to the tin and stir well.
• Add the Madeira and cook for one minute, then strain the hot giblet stock into the tin followed by the skimmed juices from roasting the turkey and stir well. Cook for another minute. Strain into a heated sauce boat.

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.

GRANDMA'S GIBLET GRAVY RECIPE

Steps:

• Heat oil in a 3-quart pan over medium heat. Add the giblets and brown on both sides, about 2 minutes per side. Remove the giblets and remove the pan from the heat and set aside. Chop the gizzard, heart, and liver into small pieces. Remove some of the meat from the neck bones with a fork.
• Place the pan back over medium heat and add butter. Allow the butter to melt and whisk in the all-purpose flour. Continue to whisk for 1-2 minutes.
• Slowly pour in 3 cups of water, continuing to whisk. Reduce the heat to low.
• Add the browned giblets (neck bone included) back into the pan and continue to cook for 30-35 minutes, or until the giblet pieces are tender.
• Remove the neck bone. Add the hard boiled egg, salt, and pepper. Serve giblet gravy while hot along with the rest of the meal.