GIBLET GRAVY

• In covered pan, simmer (do not boil) giblets till tender in slightly salted water to cover: and mirepoix of a few carrot trimmings, celery leaves, and onion slices to the water. Turkey heart and gizzard take about 2 to 2 1/2 hours-be sure they are cooked "fork- tender". Liver takes only 30 minutes, so add it the last half hour.
• Let giblets cool in stock; remove and dice.
• After transferring cooked poultry to a warm platter, leave crusty bits in roasting pan and pour liquid into a measuring cup When the fat comes to the top, skim it off.
• Then, for EACH CUP GRAVY, use these proportions: Measure 2 Tbsps. of fat back into the roasting pan. Add 2 Tbsps. flour(standard roux), and blend thoroughly. Cook over low heat stirring constantly until roux becomes a light Taffy colour. 
• Slowly add 1 cup lukewarm liquid (meat juices from roasting pan plus giblet broth), stirring constantly until smooth and scraping bottom and sides of pan to blend in crusty bits, between each addition. Continue cooking till thick.
• Add diced, cooked giblets.
• Simmer about five minutes. Season to taste with salt and pepper.
• Pour into hot gravy boat.

©Al (alex-Alexander) D. Girvan. All rights reserved.