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Giblet Gravy
We have used this recipe since our first Thanksgiving at Carol Place, but the occasion we
always associate it with was the year Monique, then seven, and Tracy were here for the holiday.
It was the first time Monique had been to Carol Place since she was an infant, so the visit
began with a tour of the dollhouse and the selection of a bedroom for the night. By then,
the turkey was just about ready to come out of the oven, and Phil asked Monique to help in
the kitchen with the final preparations for the meal. She had little experience with
cooking, and even less hesitation about stepping up to the task. The giblet gravy was
her first assignment. By the next day, she was baking bread.
Work on the gravy needs to begin at least an hour and a half before you plan to serve
and can begin as soon as the bird goes into the oven.
| giblets from 1 turkey or chicken |
4 T. pan drippings from the bird |
| 1/4 c. flour |
1/2 c. heavy cream |
| salt and freshly ground black pepper to taste |
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- Clean the giblets well. Simmer, covered, in salted water until tender, allowing
40 minutes for the gizzard and neck, 10 for the heart, and 5 for the liver.
Reserve the broth. When the giblets have cooled, chop them. (Don't waste any energy
stripping the meat from the neck, unless to feed it to the cat. You included it only to
enrich the stock, not to provide meat chunks for the gravy.)
- After the bird has been removed to a serving platter, pour 4 T. of its drippings
into a saucepan. Pour most of the remaining drippings from the pan, replacing them with
2 cups of the broth. Scrape loose the meat particles from the roasting pan.
- Add the flour to the drippings in the saucepan, stirring and cooking until the mix
turns brown. Gradually add in the giblet broth-scrapings mix, and continue cooking until
the gravy thickens.
- Add the cream and chopped giblets, salt and pepper. Heat long enough to warm the
cream, and serve.
3 cups
Source: Craig Claiborne, The New York Times Cook Book
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