basic giblet gravy

How To Make basic giblet gravy

• Step 1
  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.
• 
  Step 2
  Giblets should cook about an hour to 1 1/2 hours, till giblets are tender. Add more water if needed. You will need 6 cups liquid.
• 
  Step 3
  Strain the giblets when fully cooked, and you can discard the veggies or puree them and add them to the strained broth/ liquid if desired for additional flavor. Only use the lean meaty parts of the turkey tails, discard the fat and bones.
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  Step 4
  Chop all of the giblets and remove the meat from the neck discard bones, and add chopped giblets to a bowl. Divide the giblet mixture between what will be used for stuffing and what you are using for the gravy.
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  Step 5
  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.
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  Step 6
  May use a bit of Kitchen Bouquet if a deeper richer color of gravy is desired. Serve while still hot. Serve over Stuffing, chicken, turkey or mashed potatoes.
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  Step 7
  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.
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