|Name:||Giblet Gravy||Contributor:||Rick McKee|
|Description:||Classical Giblet Gravy from (and for) your Classical Turkey Dinner||Posted:||1999-10-29|
|Key words:||turkey, giblets||Category:||Sauces|
|Ingredients:||Giblets! You know, heart, liver, neck, gizzard.
|Preparation:||For good Turkey gravy, boil (slow boil for about 2 hours) the giblets with some onion, garlic, celery and Bells Poultry seasoning. Take out the giblets and let cool then finely dice. Remove cooked turkey from roasting pan -- if your roasting pan doesn't have a thick bottom (ie. a foil pain), add some of the giblet water to the pan and scrape all the fond (the brown goody bits stuck to the bottom of the pan) and pour into the pan you will make the gravy in.
Next, turn the heat to medium under the gravy pan and add VERY FINELY diced onion, cook for about 5 minutes. Add your diced giblets, the giblet water, a dash of Worcestershire sauce, a dash of Kitchen Bouquet and half water-half stock liquid to the volume of gravy you want. Season with garlic powder (this really makes a difference), Bells Poultry seasoning and S&P to taste. Bring to a boil. Then, make a slurry of flour and cold water (2 tbsp flour for every qt. of gravy you're making) and pour into gravy pan. Bring back to a boil and lower heat to medium and cook for about 10 minutes (you must cook out the raw flour taste. If too thick, add more water (potato water, if you make potatoes, is good for making gravy).
If too thin, add more flour slurry. Do one more seasoning to taste and eatum up!
|Notes:||You should be able to get about 1.5 to 2 qts of gravy from a 20 lb turkey. A Black Bear should yield about 5 gallons. 8^)|