Perfect Giblet Gravy

* Exported from MasterCook *

PERFECT GIBLET GRAVY

Recipe By :
Serving Size : 8 Preparation Time :0:00
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
Criswell For each 2 cups gravy desired, use 3
tablespoons fat, 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.



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