Perfect Giblet Gravysauces 1 giblets, wing tips, and neck 1 bones from turkey 2 quart cold water 1 large onion, chopped 2 ribs, celery, chopped 3 tablespoon shopped parsley 1 fat can be poultry fat, ole 1 or butter 1 flour 1 salt 1 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. |
