Text 8080, 54 rader
Skriven 2006-11-28 08:22:36 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Giblet Gravy
====================
DSh> Describe what you mean by giblet gravy?   

1. Remove most of the cavity fat and a hunk of the neck skin from
   the turkey.  Try out the fat in a heavy skillet until the skin
   is brown and crispy.  Pour off the rendered fat into a Pyrex
   custard cup and save it.  Snack on the crispies.

2. While the fat is rendering:  Place the turkey guts (giblets,
   heart, neck) in a heavy saucepan in 1 tbsp of olive oil and
   quickly brown them.  Don't add the liver - set it aside for
   eating separately later.  When the guts are browning, add
   some finely minced onion and celery, a bay leaf, some salt,
   some pepper, some sage, and a little thyme.  Stir and simmer
   to wilt the onions.  Add water to cover, bring to a rapid
   boil and skim off the scum, then turn to a gentle simmer and
   cover.  Cook slowly until the giblets and heart are tender.

3. Remove the meats and the bay leaf from the broth.  If desired,
   finely mince the gizzards and heart and return them to the 
   pot, otherwise just eat 'em the way they are, and pick at the
   neck, too.  Yummy.  Pour the broth off into a big measuring 
   cup or bowl and allow to cool somewhat.

4. In the saucepan you just poured everything out of, make a 
   roux with the rendered fat, some flour, and Bell's poultry
   seasoning and some good Hungarian paprika.  Cook the roux
   a little, and then whisk in the cooled broth over medium 
   heat (cooled broth + low heat when mixing = no lumps.)  When
   the mixture is smooth, turn up the heat to cook it thick.
   Taste and adjust seasonings.

DSh> When I make the Thanksgiving gravy for our group, I am 
DSh> given broth from the roasting pan plus the neck and 
DSh> giblets which have been boiled in a pot for me.   

I would use pan drippings as well if we roasted the turkey in
a conventional manner.

DSh> I've been told that the gizzard is a bit too strong tasting 
DSh> for the majority of the people so I leave it out.   

The gizzard isn't any stronger tasting than any other turkey
flesh.  The liver, however, is very strongly flavored in comparison
and in addition, simmering it for a long time in a soup gives the
soup a bitter flavor that many people find unpleasant.  I have a
feeling that whoever told you about the gizzard was actually referring
to the liver.



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