Easy Giblet Gravy
Easy Giblet Gravy
1 package of whole giblets from a turkey, plus the neck if it has one in it.
1 1/2 low sodium chicken broth
2 garlic cloves, grated
1 medium stalk of celery, halved
1/2 yellow onion, cut into quarters
1 medium carrot, chopped into about 3 pieces
1 sprig fresh rosemary
2 sprigs fresh parsley
1 sprig fresh thyme
6 tbsp butter
1/3 cup all-purpose flour
1/3 cup Chardonnay white wine
1/3 cup milk or half and half
salt and ground pepper as needed
1.) Place the giblets, carrot, onion, garlic, celery, rosemary, thyme, and parsley into a small sauce pan.
2.) Add enough water over the ingredients to boil over medium-high heat.
3.,) Reduce the heat to low and cook for about 45 minutes, or until giblets begin to get tender.
4.) Remove the saucepan from the heat and strain the gravy through a colander and into a heatproof bowl or another saucepan.
5.) Transfer the giblets and neck to a cutting board and discard the herbs and vegetables.
6.) When the giblets are cool, pick the meat off the neck bone and finely chop the giblets and meat from the neck bone. Discard the bones of the neck.
7.) Add chicken broth to the strained liquid from the giblets.
8.) Add the giblets and butter to a saucepan. Cook the meat until the butter begins to brown.
2.) Add enough water over the ingredients to boil over medium-high heat.
3.,) Reduce the heat to low and cook for about 45 minutes, or until giblets begin to get tender.
4.) Remove the saucepan from the heat and strain the gravy through a colander and into a heatproof bowl or another saucepan.
5.) Transfer the giblets and neck to a cutting board and discard the herbs and vegetables.
6.) When the giblets are cool, pick the meat off the neck bone and finely chop the giblets and meat from the neck bone. Discard the bones of the neck.
7.) Add chicken broth to the strained liquid from the giblets.
8.) Add the giblets and butter to a saucepan. Cook the meat until the butter begins to brown.
9.) Add the wine and cook until the wine reduces by half.
10.) Add the flour and whisk until the flour begins to brown. While whisking, slowly pour in the milk or half and half.
11.) Cook, stirring and whisking occasionally, until the gravy starts to thicken, about 3-4 minutes.
Add salt and pepper to taste.
10.) Add the flour and whisk until the flour begins to brown. While whisking, slowly pour in the milk or half and half.
11.) Cook, stirring and whisking occasionally, until the gravy starts to thicken, about 3-4 minutes.
Add salt and pepper to taste.
