Homemade gravy from turkey or chicken giblets is to die for! Nothing beats it... especially nothing from a packet or a jar.
Tools you'll need:
Small sauce pot with lid
Whisk
Small bowl/cup
Ingredients:
1 Bay leaf
Thawed giblets from the turkey or chicken (removed from packaging)
2+ tsp Salt
1/2+ tsp Pepper (to taste)
1 Tbs each dried rosemary, sage, thyme (Or use a few sprigs of fresh time and rosemary)
1-2 Medium onion sliced
1 Stalk celery (optional)
1 clove garlic (optional)
1/4 - 1/2 Cup white wine (Or just use water)
1/2 Cup water
Chicken stock to cover everything by a couple inches.
2 - 3 Tbs flour
Instructions:
Once you have the turkey or chicken on to cook in the roaster, place all gravy ingredients in the small sauce pot and crack the lid. Put on medium-low heat. When it comes to a rolling boil, turn it down to simmer for a few hours. If the liquid boils off, add a little more. Taste as it cooks to see if it needs salt or other seasonings.
When you are ready to make the gravy (about 15 minutes before the bird is ready to go on the table to eat), use a slotted spoon and remove all the giblets and large chunks into a bowl or straight to the garbage. Then, in a small bowl or cup, make a slurry with the flour and a little water or chicken stock and add to the gravy. Bring the gravy back to a rolling boil for a few minutes while gently stirring. Then turn it back down to a simmer and stir periodically while it thickens. Poor into a gravy boat and enjoy! Mangia!
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