Desi, how about this?
Put the gibblets into a saucepan.
Cover with cold water, at least 2 cups or more, depending on how much gravy
you want. The amounts I will give here are for 2 cups water.
Dissolve (for a rich or strong-tasting gravy) 3 chicken bouillion cubes, or
3 good-size tsp of chicken bouillion powder into the water and gibblets.
Bring to a boil. Cover and simmer for about 1 hour, or until the gibblets
are well cooked and there is a nice aroma.
Remove from heat and let cool.
Take the gibblets from the pan and, if you wish to use them as part of the
gravy, chop finely in a food processor. If you don't wish to include the
gibblets as part of your gravy, simply do like I do - eat them.
Now, for making the gravy:
Melt 2 tbsp butter or margarine in a saucepan.
Add and stir in 2 tbsp of flour until mixture forms a smooth paste.
Then add your 2 cups of broth. Stir constantly over medium high heat till
the mixture starts to boil.
Then turn down the heat to medium, continuing to stir till the mixture
thickens. (at least a couple of minutes to cook the flour)
Remove from heat and let stand for a couple of minutes before pouring into a
gravy boat or small bowl. Remember, if you are using more broth, portion
your ingredients accordingly.
This amount of gravy (using the 2 cups of broth) should serve 6 to 8
persons.
CB: The Old Leather Bat
----- Original Message -----
From: "Desi Noller" <desiandca...@q.com>
To: <cookinginthedark@acbradio.org>
Sent: Friday, November 16, 2012 4:03 PM
Subject: [CnD] Turkey Gravy Suggestions Please!
Hi Everyone,
My brother and family are coming to Arizona for Thanksgiving, and since
they're driving, my brother is bringing his turkey deep-frying equipment
along with him. Since I won't have drippings to make gravy from, I'm
wondering if anybody has a great gravy recipe? I like a rich turkey
gravy! I bought some pre-made gravy from Costco last year, but though it
was all right, it wasn't quite tasty enough for me! I plan to cook the
giblets and I'll have plenty of broth on hand. Does anyone have thoughts
as to how to come up with a really tasty gravy? I wouldn't even mind
making it ahead and just heating it when we're about ready to eat. Thanks
so much for any help you can give me, and Happy Thanksgiving to all!
Desi
_______________________________________________
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
