BASIC GIBLET GRAVY
Rose Mary Mogan
The added veggies adds lots of flavor. Season according to your taste, & corn starch or flour will also thicken your gravy if Arrow Root Starch is not available.
TO MAKE THE GIBLET BROTH
1 lbpkg. hearts & gizzards or turkey tails or both
·neck & giblets from chicken or turkey
2 mediumonions chopped
3 stalk(s)celery, chopped
2-3 tspsteak seasoning, as desired
1 Tbspgranulated garlic
MAKING THE GRAVY
6 cchicken or turkey broth, divided
1/3 carrowroot starch or corn starch
11/2 cchopped giblets or as desired
How to Make BASIC GIBLET GRAVY
- Add hearts and gizzards & turkey tails if using, with turkey/chicken giblets to a large pot, throw in the chopped veggies, cover with water, and add spices & bring to a rolling boil. Then lower heat & cook until meat is tender.
- In a medium size sauce pan bring 5 cups of the broth & giblets to a rolling boil. Then using a small bowl add the reserved 1 cup broth with the 1/3 cup of Arrow Root Starch, and stir until blended together. Then pour into the boiling broth mixture, lower heat, and stir and simmer until mixture thickens as desired, taste & add additional salt & pepper if desired.
- NOTE: KITCHEN BOUQUET is used to enhance the colors of gravies and sauces. Comes in a Brown Bottle with a yellow cap.
I PREFER USING ARROW ROOT AS A GRAVY THICKNER INSTEAD OF CORN STARCH OR FLOUR, because it doesn't clump up when it is reheated, it stays in the liquid gravy form. But either will work fine.