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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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THANKSGIVING RECIPES |
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GIBLET GRAVY
| DIRECTIONS: |
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In 3-quart saucepan, heat gizzard,
heart, neck, and 4 cups water to boiling over high heat. (Do
not add liver; broth may taste bitter.) Reduce heat to low; cover
and simmer 1 hour. Strain, reserving meat and broth. Pull meat from
neck; discard bones. Coarsely chop neck meat and giblets. Cover and
refrigerate meat and broth separately.
To make gravy, remove rack from
roasting pan. Pour pan drippings through sieve into 4-cup liquid
measuring cup or medium bowl. Add 1 cup giblet broth to roasting
pan, and stir until brown bits are loosened; pour through sieve into
drippings in measuring cup. Let stand 1 minute, until fat separates
from drippings into 2-quart saucepan; skim and discard any remaining
fat from drippings. Add remaining giblet broth and enough water
to drippings in cup to equal 3 cups.
Into fat in saucepan, stir 1/4 cup
all-purpose flour and 1/2 teaspoon salt; over medium
heat, stirring, until flour turns golden brown. Gradually stir in
drippings mixture and cook, stirring, until gravy boils and thickens
slightly. Stir in reserved giblets and neck meat; heat through. Pour
gravy into gravy boat. Makes about 3 1/2 cups.
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KOSHER DELIGHT MAGAZINE
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