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Giblet Gravy

Giblet Gravy

Make this gravy with our salt-and-pepper grilled turkey.

Martha Stewart Living, November 2007 http://www.marthastewart.com/343862/giblet-gravy
3
Rated
60100(8)8
  • Yield Serves 12

Ingredients

    • 4 cups homemade or low-sodium store-bought chicken stock
    • 2 cups water
    • Neck and giblets from Salt-and-Pepper Grilled Turkey (http://www.marthastewart.com/256495/salt-and-pepper-grilled-turkey)
    • Pan drippings from Salt-and-Pepper Grilled Turkey (http://www.marthastewart.com/256495/salt-and-pepper-grilled-turkey)
    • 1/4 cup all-purpose flour
    • 2 large eggs (optional), hard-cooked and coarsely chopped
    • Coarse salt and freshly ground pepper

Directions

  1. Bring stock, water, and turkey neck and giblets to a boil in a saucepan. Reduce heat, and gently simmer, uncovered, for 30 minutes.
  2. Meanwhile, pour pan drippings into a clear measuring cup or a gravy separator, and let stand until separated, about 10 minutes. Pour off fat.
  3. Pour broth and giblets through a fine sieve, discarding solids. Return broth to pan, add defatted drippings, and bring to a boil over medium heat.
  4. Place flour in a heatproof bowl. Whisking constantly, pour in 1/2 cup boiling-hot broth mixture until it forms a paste. Whisk paste into remaining broth in pan, and boil for 3 minutes. Stir in eggs if desired, and season with salt and pepper.

Cook's Note

Gravy can be refrigerated airtight for up to 3 days; reheat before using.

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