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Gravy: Chef Brad's Giblet Gravy

Source of Recipe

chef brad


Recipe Introduction

"I was requested to include a recipe for giblet gravy in oldetimecookin.� Well, I am more than happy to oblige anyone's request. � Here is one that is in my grandmother's cookbook that I altered a bit to come out more "smooth".� Patience is a virtue when making any kind of gravy or sauce and I'm sure that this one will please.� Enjoy! Chef Brad" Most important; buy a turkey, chicken, goose, etc. that comes with innards.� This may sound funny to some of you, but you'd be surprised.� The amount of gravy you can make will depend on the size of your bird and the drippings left over.� You can use bouillon to add flavor for a larger batch of gravy, but I wouldn't.

Cooking the Innards
In a small saucepan, add giblets (heart, kidneys, liver) and cover with water.� Add one bay-leaf and a tablespoon of sugar.� Cover and simmer for about 40 minutes until well cooked and middle of giblets are no longer red. � Check on water level during cooking process.� Remove the bay leaf, drain the liquid and cool.� Once cooled, finely chop your giblets removing any grizzle and/or sinew.

Making the Gravy
Drain all fat and juice from roasting pan into a large glass measuring cup.� Let stand for fat to float on top, then pour off all but 1/3 cup of the fat (this is based on a medium sized turkey.� For a larger turkey, you can keep more fat in the measuring cup.� Return fat and juice to the roasting pan (so that you can scrape the good stuff off the bottom).� Add 1/3 cup of flour and stir and scrape until flour is blended in smoothly and the residue on bottom of the pan is loosened.� Add 1 1/2 cups of chicken broth and 1 cup of milk.� Place over low heat, stir constantly, and bring to a slow boil.� Boil for about 5 minutes stirring continually.� You can add more liquid if gravy becomes too thick.

Now add the finely chopped giblets to the cooked gravy and enjoy!