Perfect Giblet Gravy

PERFECT GIBLET GRAVY

8 Preparation Time :

Categories : Sauces Lamb

Amount Measure Ingredient -- Preparation Method -- -- --

Giblets, wing tips, and neck

Bones from turkey

2 qt Cold water

1 lg Onion, chopped

2 Ribs, celery, chopped

3 tb Shopped parsley

Fat can be poultry fat, ole

Or butter

Flour

Salt

Freshly ground pepper

While turkey cooks (or the day before), cover the

giblets, wing tips and neck bones with water in a

large pot. Add onion, celery and parsley and simmer 2

hours. Strain broth and reserve for gravy. Pick meat

from neck and wing tips; finely chop all giblets and meat. Pour turkey drippings into bowl; let stand a few

minutes or chill in refrigerator until fat rises to

the top. Skim off the fat.

THIS IS THE PERFECT GRAVY by Ann

2 cups gravy desired, use

3 tablespoons flour and 2 cups of

liquid (meat juices or broth, vegetable juice,

bouillon and/or water). Measure fat into saucepan.

Over low heat, blend in flour; cook until bubbly,

stirring constantly with a wire whisk. If desired,

brown fat and flour slightly to give more color and flavor. Remove pan from heat. Stir in liquid and whisk constantly until blended with fat-flour mixture.

Add chopped giblets. Summer gently about 5 minutes.

Correct the salt and pepper to taste. Makes 8-1/2 cup

servings. - - - - - - - - - - - - - - - - - -