Ingredients
1 giblets, wing tips, and neck
1 bones from turkey
2 qt cold water
1 large onion, chopped
2 ribs, celery, chopped
3 tbsp shopped parsley
1 fat can be poultry fat, ole
1 or butter
1 flour
1 salt
1 freshly ground pepper
Directions
While turkey cooks (or the day before), cover the giblets, wing tips
and neck bones with water in a large pot. Add onion, celery and
parsley and simmer 2 hours. Strain broth and reserve for gravy. Pick
meat from neck and wing tips; finely chop all giblets and meat. Pour
turkey drippings into bowl; let stand a few minutes or chill in
refrigerator until fat rises to the top. Skim off the fat.
THIS IS THE PERFECT GRAVY by Ann Criswell For each
2 cups gravy desired, use 3 tablespoons fat, 3 tablespoons flour and
2 cups of liquid (meat juices or broth, vegetable juice, bouillon
and/or water). Measure fat into saucepan. Over low heat, blend in
flour; cook until bubbly, stirring constantly with a wire whisk. If
desired, brown fat and flour slightly to give more color and flavor.
Remove pan from heat. Stir in liquid and whisk constantly until
blended with fat-flour mixture. Add chopped giblets. Summer gently
about 5 minutes. Correct the salt and pepper to taste. Makes 8-1/2
cup servings.
Servings: 8 servings
Perfect Giblet Gravy Recipe brought to you by Recipe Ideas
Categories: Gravies; Poultry
The History of Recipes
It is actually possible to trace the history of written recipes back into ancient history, in fact as far into history as the Egyptians, and potentially, even further back. In practice though, in the main part, these old cook books were just very simple pictorial recipes for food preparation.
As we move into Roman times 25BC a man called Apicius created some documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, main meal and afters, something that is very familiar to us today. Aspicius informs us how the ancient Romans made use of a wide range of herbs and spices, including a few you will know like bay, mint and parsley. Later, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, including spices like basil and rosemary. The introduction of these new tastes led to an eruption in manuscripts on food, some of which still exist in academic collections. The revolution that is television brings us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Perfect Giblet Gravy recipe.
