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Giblet Stock and Gravy

Servings:
Makes about 3 cups Servings
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Ingredients

  • 4 tablespoon unsalted butter
  • 1 tablespoon onion, cut into 1/4-inch dice
  • 1 tablespoon celery stalk, with leaves, stalk cut into 1/4-inch dice, leaves roughly chopped
  • 1 tablespoon small leek, trimmed, washed and cut into 1/4-inch dice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon bay leaf

Preparation

Baking Directions:

1.

Trim any fat or membrane from giblets.

The liver should not have the gallbladder (a small green sac) attached.

If it is, trim it off carefully, removing part of the liver if necessary.

Do not pierce the sac; the liquid it contains is very bitter.

Rinse giblets and neck, and pat dry.

2.

In a medium saucepan, melt 3 tablespoons butter over medium heat.

Add chopped onion, celery and leaves, and leek.

Cook, stirring occasionally, until onions are translucent, about 10 minutes.

Add salt and pepper, and cook 5 minutes.

Add 4 cups water, bay leaf, gizzard, heart, and neck (do not add liver; it needs to be cooked separately or it makes the stock bitter).

Bring to a boil, then reduce to a high simmer.

Cook for 45 minutes, or until gizzard is tender when pierced with the tip of a knife.

3.

Meanwhile, chop liver finely.

Melt remaining tablespoon of butter in a small skillet over medium-low heat.

Add liver, and cook, stirring constantly, until liver no longer releases any blood and is fully cooked, 4 to 6 minutes.

Set aside.

4.

After the 45 minutes of simmering, the liquid should reduce to about 3 cups.

If it has not, increase the heat, and cook 10 to 15 minutes more.

5.

Strain stock.

Chop gizzard and heart very fine, and add to strained stock along with chopped liver.

Pick meat off neck, and add to stock.

Set aside until needed for gravy.

How to make the gravy: Transfer the turkey to a serving platter to rest for 30 minutes.

Meanwhile, make the gravy.

Pour pan juices into a glass measuring cup; when the grease rises to the surface, skim it off and discard.

Place the roasting pan over medium-high heat and add a cup of dry red or white wine or water; bring to a boil and use a wooden spoon to scrape up all of the brown bits.

Add giblet stock (about 3 cups), return to a boil, and cook until reduced by half.

Add reserved, defatted pan juices, cook 10 minutes more, and strain into a gravy boat.