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
We are able to read the history of meal recipes far back into the far past, in truth as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. However, generally, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to experts is a collection of tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Continuing our culinary historical journey, there were some books which were published in the fourteenth century : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these books are not about the spicy food that is served today, but instead recipes for the types of food prepared by the chefs of the upper classes. Over the succeeding few hundred years, the upper-class families of the West strove to serve up the most extravagent meals, and consequentially the best chefs and their collection of recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century the formal cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and publishing recipes of the day. The TV revolution brings us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Perfect Giblet Gravy recipe.
