Giblet Gravy for 12

Submitted by Aroostook

"This is a light gravy. If you wish to darken gravy add a few drop of a commerical product such as Gravy Master, etc. You can also brown the flour in a fry pan before making slurry."

 

• Ready In: 2hrs 30mins
• Ingredients: 12
• Serves: 12

ingredients

• Stock

• 1 whole onion
• 1 whole carrot
• 2 stalks celery
• 1 chicken neck
• 1 chicken gizzard
• 1 chicken heart
• 4 cups water

• Slurry

• 1⁄2 cup flour, whisked into 2 cups water
• 2 tablespoons chopped onions
• 2 tablespoons onion powder
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper

directions

1. When you put the chicken in to bake, start your chicken giblet stock in a medium pan low heat.
2. Simmer for 1 1/2 hrs.
3. Drain broth and reserve.
4. Discard vegetables.
5. Pull meat off the neck and chop fine.
6. Trim gristle from giblets and chop fine.
7. Chop heart into fine pieces.
8. Set aside.
9. Return stock to saucepan& add onions.
10. Set aside.
11. Add S& P to flour and whisk in water to make a slurry.
12. Set aside.
13. Remove cooked baked chicken from roasting pan.
14. Let chicken rest under loose foil for 20 minutes.
15. Meanwhile, pour pan drippings into a grease separater cup.
16. (Spout on bottom, lets juices pour out while leaving grease in order to discard.) Pour degreased pan dripping back into roasting pan.
17. Add stock, onions and onion powder to roaster pan.
18. Put on a burner (low heat) and stir the bottom well to loosen any roasty bits sticking to pan.
19. When heated through and simmering, turn heat up slightly.
20. Stir slurry well and add slowly, whisking all the while.
21. Cook for about 10 minutes or until gravy is thickened.
22. Add meat.
23. Taste for S& P.
24. Heat through and serve.
25. Be patient as this takes a bit of time.
26. Serve over sliced chicken and mashed potatoes.

Reviews

[TOOLBELT DIVA]

When I was a child, I watched my mother prepare chickens for roasting and gravy, from the neck, gizzard, heart and liver. This gravy was prepared in readiness for my guests who are not fond of turkey. Since I cooked two chickens for these guests, in a large LOOK cooking bag, there was plenty of juice from the birds to prepare this gravy. I did however, prepare the stock as instructed, "just to have for future use". However, Roo, because of the salt addition, I omitted the onion powder and increased the chopped onion, for flavour. This is really quite excellent, and a welcome addition to my menu for Thanksgiving. The finished gravy was served alongside the roast chickens.