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Giblet Gravy

Giblet Gravy
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Make the giblet stock: Combine the giblets, carrots, celery, onion, parsley, and 8 cups water in a medium saucepan. Bring to a boil, reduce heat, and simmer until the liquid is reduced by half and the neck meat is very tender, 1 to 1½ hours.
  2. Remove the giblets. Pull the meat off the neck and finely chop the remaining giblets; reserve. Strain the stock into a large measuring cup or bowl; you should have about 3 cups (add water if necessary).
  3. Place the reserved roasting pan with the vegetables across 2 burners and cook over medium-high heat, scraping up the bits stuck to the pan, until the vegetables darken, 8 to 10 minutes. Add the vermouth and cook until syrupy, 2 to 3 minutes. Add the flour and cook, stirring, for 2 minutes. Whisk in the stock and cook until thickened, 4 to 6 minutes.
  4. Strain the gravy into a small saucepan. Add the reserved neck meat, chopped giblets, 3/4 teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until warmed through, 1 to 2 minutes.
By November, 2012

Nutritional Information

  • Per Serving
  • Calories 104
  • Fat 6g
  • Sat Fat 2g
  • Cholesterol 53mg
  • Sodium 214mg
  • Protein 8g
  • Carbohydrate 4g
  • Sugar 0g
  • Fiber 0g
  • Iron 1mg
  • Calcium 11mg
What does this mean? See Nutrition 101 .

Quick Tip

Microwave and refrigerator in the kitchen
The giblet stock can be made up to 3 days in advance; refrigerate, covered.

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