Foolproofgibletgravy Recipes

FOOLPROOF GRAVY

Steps:

• Pour drippings into a 2-cup measuring cup. Skim and discard fat. Add enough broth to the drippings to measure 2 cups; transfer to a small saucepan and bring to a boil., In a small bowl, whisk flour and milk until smooth; gradually stir into drippings mixture. Stir in the bouillon granules, poultry seasoning and white pepper. Return to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.

HOMEMADE PAN GRAVY WITH DRIPPINGS

Steps:

• Place meat drippings in a measuring cup and refrigerate 15 minutes.
• Skim 2 tablespoons fat off the top and place in roasting pan. Discard any remaining fat. If you don't have enough, add enough butter to equal 2 tablespoons total fat.
• Add enough broth to the liquid drippings to equal 1 cup.
• On the stovetop over medium heat, melt the fat and butter in the roasting pan, scraping up any brown bits left in the pan.
• Stir in the flour to form a roux (paste) and cook for 1 minute or until lightly brown.
• Slowly whisk in the liquid drippings mixture. Bring to a boil then cook until thickened, about 3-5 minutes.
• Remove from the heat and stir in the milk. Taste and add salt as needed. Gravy will thicken as it cools. If this happens, reheat and stir in a little bit of broth to thin it out if needed.

FOOLPROOF GIBLET GRAVY

Steps:

• Stage 1 MAKE BROTH.
• Up to 3 days ahead cut turkey neck and heart in half.
• Put into a large saucepan along with gizzard and remaining broth ingredients.
• Bring to a boil, reduce heat and simmer gently, uncovered, 1 1/2 hours.
• Add liver and simmer 30 minutes longer or until gizzard is very tender.
• Remove giblets to a cutting board.
• Strain broth into a large cup measure, pressing vegetables to extract as much broth as possible.
• Discard vegetables.
• Add water to broth if needed, to make 6 cups.
• Chop giblets and neck meat.
• Refrigerate.
• Stage 2 THICKEN BROTH.
• Mash butter and flour with a fork until blended to a paste. Break into 4 chunks.
• Bring broth to a boil, reduce heat to low and gradually whisk in flour mixture, 1 chunk at a time, until blended.
• Whisk until thickened and boiling. Boil 3 minutes minutes longer to cook out any "floury" taste.
• Cover surface of gravy to keep skin from forming.
• Refrigerate.
• Stage 3 FINISH GRAVY.
• After turkey is removed from roasting pan: Spoon fat off pan drippings and discard.
• Stir juices in pan (add up to 2°C water if juices have evaporated), scraping up brown bits on bottom of pan.
• Add no more than 2 cups of drippings to gravy or it will be too thin.
• Stir in giblets and neck meat.
• Heat and season to taste.

HOW TO MAKE BASIC TURKEY (OR CHICKEN) GRAVY

Steps:

• Gather the ingredients.
• Pour the turkey or chicken pan drippings into a 2-cup measuring cup or gravy separator and skim the fat off. Alternatively, put the measuring cup in the refrigerator until the fat solidifies on top and can be easily skimmed off.
• Put about 1/4 cup of the fat into a saucepan over medium heat.
• Stir in 1/4 cup of all-purpose flour .
• Cook, stirring for 2 minutes.
• Discard any remaining skimmed fat from the drippings. Add enough stock or water to the liquids left in the measuring cup to make 2 cups of liquid. Pour into the flour and fat mixture. Cook, stirring or whisking continuously, until thickened and bubbling. Continue cooking for about 1 minute, stirring constantly.
• Add kosher salt and freshly ground black pepper to taste.
• Serve immediately. Enjoy.

PERFECT BROWN GRAVY {MADE WITHOUT MEAT DRIPPINGS}

Steps:

• Stir together the water and the cornstarch and set aside. Melt the butter in a large saucepan over medium-high heat. Add the flour and whisk to combine.
• Cook the flour mixture for about 5 minutes, stirring or whisking until it turns golden brown. Add the minced garlic and continue cooking for about 30 seconds, until it is fragrant.
• Add the broths and bring to a boil. Whisk in the cornstarch mixture and reduce to a simmer for about 5 minutes, until the sauce has thickened. Season generously with pepper. Taste and serve. Enjoy!

FOOL PROOF GIBLET GRAVY

Steps:

• 1. Stage I: Make Broth Up to 3 days ahead cut turkey neck and heart in half. Put into a large saucepan along with gizzard and remaining broth ingredients. Bring to a boil, reduce heat and simmer gently, uncovered, 1 ½ hours. Add liver and simmer 30 minutes longer or until gizzard is very tender. Remove giblets to a cutting board. Strain broth into a large cup measure, pressing vegetables to extract as much broth as possible. Discard vegetables. Add water to broth if needed, to make 6 cups. Chop giblets and neck meat. Refrigerate in covered container.
• 2. Stage II: Thicken Broth Meanwhile mash butter and flour with a fork or back of spoon until blended to a paste. Break into 4 chunks. Bring broth to a boil, reduce heat to low and gradually whisk in flour mixture 1 chunk at a time, until blended. Whisk until thickened and boiling. Boil 3 minutes longer to cook out any "floury" taste. Cover surface of gravy with waxed paper or plastic wrap to keep a skin from forming. Refrigerate.
• 3. Stage III: Finish Gravy After turkey is removed from roasting pan: spoon fat off pan drippings and discard. Stir juices in pan (add up to 2 cups water if juices have evaporated), scraping up brown bits on bottom of pan. Add no more than 2 cups to gravy (or it will be too thin). Stir in giblets and neck meat. Heat over medium-low heat until hot. Season to taste. Makes 6 to 7 cups.

FOOLPROOF GIBLET GRAVY

Steps:

• Cut turkey neck and heart in half. Put into a large saucepan along with gizzard, chicken broth, onions, carrots, wine, and celery leaves. Bring to a boil, reduce heat and simmer gently, uncovered, 1 1/2 hours. Add liver; simmer 30 minutes more or until gizzard is very tender.
• Remove giblets to a cutting board. Strain broth into a large cup measure, pressing vegetables to extract as much liquid as possible. Discard vegetables. Add extra water to broth if needed to make 6 cups. Chop giblets and neck meat. Refrigerate in covered container.
• Mash butter and flour with a fork or back of a spoon until blended to a paste. Break into 4 chunks.
• Bring broth to a boil in a medium-size saucepan. Reduce heat to low and gradually whisk in flour mixture, 1 chunk at a time, until well blended. Whisk until thickened and boiling. Boil 3 minutes to cook out floury taste.
• After turkey is removed from roasting pan: Pour pan drippings into a 2-cup measure. Spoon fat off top and discard. Add enough water to equal 2 cups. Pour back into roasting pan. Stir in giblets and neck meat. Heat over medium-low heat, scraping up brown bits on bottom of pan, until hot. Season with salt and pepper.