Giblet Gravy

Name: Giblet Gravy
Yield: Makes 2½ Cups
Ingredients: Freshly ground black pepper; 1 tablespoon chopped fresh herbs (optional); Kosher salt; 6 garlic cloves, smashed and peeled; 3½ cups chicken stock (any of the homemade stocks, or sterile-pack); Wing tips, giblets (heart and gizzards), and neck from a 15-pound turkey or 2 chickens; Wing tips, giblets (heart and gizzards), and neck from a 15-pound turkey or 2 chickens; Wing tips, giblets (heart and gizzards), and neck from a 15-pound turkey or 2 chickens; Wing tips, giblets (heart and gizzards), and neck from a 15-pound turkey or 2 chickens; Wing tips, giblets (heart and gizzards), and neck from a 15-pound turkey or 2 chickens; Wing tips, giblets (heart and gizzards), and neck from a 15-pound turkey or 2 chickens

Preparation info

Makes
2½ Cups

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

Giblet gravy is easy if time consuming, and the basic principle is the same no matter what the size of the bird. The measurements here are for a 15-pound turkey. It’s not pan gravy; make it up to 2 days ahead.

Ingredients

Wing tips, giblets (heart and gizzards), and neck from a 15-pound turkey or 2 chickens

Side dish
Gluten-free

Method

Put the wing tips, giblets, neck, garlic, and stock in the smallest pan that will hold the ingredients comfortably. Cover and bring to a boil. Reduce the heat to simmer, skim, and cook, uncovered, for 2 hours or until the giblets are easily pierced with the point of a knife. Add 1 cup water each time t