You may also like
Categories:Viewed: 88 - Published at: a year ago
Ingredients
- 4 tablespoons unsalted butter, separated
- 2 ribs celery, chopped
- 1 medium yellow onion, chopped
- 1 sprig thyme
- 1 sprig rosemary
- 2 large sage leaves
- 2 bay leaves
- 5 cups chicken stock
- giblets of one turkey, heart, gizzard, liver and neck
- 5 tablespoons flour
- 1/2 cup water
Method
- Saute the celery and onions in 2 tablespoons of butter in a medium stock pot over high heat.
- Add fresh herbs, chicken stock and giblets except for the liver you don't want to cook the liver in the stock because it tends to make for a slightly bitter gravy.
- Bring the stock to a boil, then reduce and simmer for 45-60 minutes.
- Meanwhile, clean all fat from the liver and make sure to remove the gall bladder if it is still intact.
- Finely mince the cleaned liver, then saute in two tablespoons of butter in a small saucepan over high heat.
- Some blood will be released by the liver, continue to cook until that stops happening.
- Remove from heat and reserve for later.
- Strain the stock and return to the stock pot and return to a rolling boil.
- In a small mixing bowl, combine the flour and water.
- Whisk until there are no lumps.
- (this can be done with warm water to make it a little easier).
- Add in the turkey pan drippings (if you like), then the flour-water mixture a tablespoon at a time, whisking constantly until the gravy has thickened to the desired consistency.
- Add in the reserved chopped liver and puree with a hand blender to make a smooth gravy.
- You can also leave it un-blended if you like the texture with the chopped liver.
