Giblet Gravy
recipe thanks to the Food Diva
recipe thanks to the Food Diva
What You Need:
3 tbsp butter
gizzard, neck and wing tips from turkey
1/4 cup of each, carrot celery, onion diced
1 small bouquet garni: leeks, parsley, thyme, bay leaf, celery stalk, 10-15 peppercorns
1 qrt chicken stock, or pan juices with fat removed
1 tbsp cornstarch dissolved in 2 tbsp cold water
garlic clove
sage stalks
salt & pepper
cheesecloth & butcher twine (for bouquet garni)
saucepan
strainer
What You Do:
1. Prepare the bouquet garni by making a sandwich. If you're unsure of how to go about this you can watch this short free 8 minute video made by the Food Diva. The leek and celery act as the bread; fill with parsley, thyme, bay leaf, celery and peppercorns. Wrap & tie with cheesecloth.
2. In a saucepan, melt butter
3. Add gizzard, wingtips, neck, giblets, celery, carrots, onions
4. Add salt and pepper.
5. Over med-high heat cook until vegetables and meats begin to caramelize
6. Add chicken stock, scrape bottom of pan to deglaze
7. Add bouquet garni, season slightly
8. Add sage stalks and garlic clove
9. Simmer for at least an hour until meat is tender & broth is flavoured (I let it simmer for a few hours but am sure to keep an eye on it to ensure it doesn't boil dry)
10. Strain into a clean saucepan
11. Add some liquid from turkey out of pan (once turkey is cooked through)
12. Add about 1/2 of cornstarch mixture, simmer until slightly thickened
13. Season, keep warm
EAT.
3 tbsp butter
gizzard, neck and wing tips from turkey
1/4 cup of each, carrot celery, onion diced
1 small bouquet garni: leeks, parsley, thyme, bay leaf, celery stalk, 10-15 peppercorns
1 qrt chicken stock, or pan juices with fat removed
1 tbsp cornstarch dissolved in 2 tbsp cold water
garlic clove
sage stalks
salt & pepper
cheesecloth & butcher twine (for bouquet garni)
saucepan
strainer
What You Do:
1. Prepare the bouquet garni by making a sandwich. If you're unsure of how to go about this you can watch this short free 8 minute video made by the Food Diva. The leek and celery act as the bread; fill with parsley, thyme, bay leaf, celery and peppercorns. Wrap & tie with cheesecloth.
2. In a saucepan, melt butter
3. Add gizzard, wingtips, neck, giblets, celery, carrots, onions
4. Add salt and pepper.
5. Over med-high heat cook until vegetables and meats begin to caramelize
6. Add chicken stock, scrape bottom of pan to deglaze
7. Add bouquet garni, season slightly
8. Add sage stalks and garlic clove
9. Simmer for at least an hour until meat is tender & broth is flavoured (I let it simmer for a few hours but am sure to keep an eye on it to ensure it doesn't boil dry)
10. Strain into a clean saucepan
11. Add some liquid from turkey out of pan (once turkey is cooked through)
12. Add about 1/2 of cornstarch mixture, simmer until slightly thickened
13. Season, keep warm
EAT.
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