Braised-brown Giblet Gravy

Name: Braised-brown Giblet Gravy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 3 carrots (about 3/4 lb. total), rinsed, peeled, and cut into 2-inch chunks; 79 milliliters cornstarch; 1 liters fat-skimmed chicken broth; 2 onions (about 3/4 lb. total), peeled and quartered; 4 servings Salt and pepper; 1 Tbsp sugar; 6 kilograms Neck and giblets from a turkey

Need a gluten free and dairy free sauce? Braised-brown Giblet Gravy could be a tremendous recipe to try. One serving contains 2095 calories, 265g of protein, and 97g of fat. This recipe serves 4. This recipe covers 63% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. If you have fat-skimmed chicken broth, carrots, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Rinse turkey neck, heart, gizzard, and liver; wrap liver and chill.

Ingredients you will need

Turkey Necks

Liver

Wrap

Place neck, heart, gizzard, carrots, and onions in a 9- by 13-inch metal pan.

Ingredients you will need

Carrot

Onion

Equipment you will use

Frying Pan

Add 1/2 cup broth.

Ingredients you will need

Broth

Bake in a 475 oven until liquid is evaporated and vegetables, neck, heart, and gizzard are browned, 40 to 45 minutes (30 to 35 minutes in a convection oven); stir several times.

Ingredients you will need

Vegetable

Equipment you will use

Oven

Add 1/4 cup broth, vinegar, and sugar to pan; stir to scrape browned bits free.

Ingredients you will need

Vinegar

Broth

Sugar

Equipment you will use

Frying Pan

Add liver to pan (or save for other uses).

Ingredients you will need

Liver

Equipment you will use

Frying Pan

Bake until mixture is richly browned and liver is faintly pink in the center (cut to test), 10 to 15 minutes longer (about 5 minutes in a convection oven); stir several times.

Ingredients you will need

Liver

Equipment you will use

Oven

Remove from oven; set liver aside.

Ingredients you will need

Liver

Equipment you will use

Oven

Add 1 more cup broth to pan; let stand until browned bits are soft, about 5 minutes. Scrape mixture into a 4- to 5-quart pan.

Ingredients you will need

Broth

Equipment you will use

Frying Pan

Add remaining 3 cups broth. Bring to a boil over high heat; cover and simmer until gizzard is tender when pierced, about 1 1/4 hours.

Ingredients you will need

Broth

Pour mixture through a fine strainer into a large bowl. Discard vegetables. Pull meat from neck and chop; discard bones. Finely chop meat and giblets. If making ahead, cover bowl and meat, and chill up to 1 day.

Ingredients you will need

Vegetable

Meat

Equipment you will use

Sieve

Bowl

Measure broth mixture and, if needed, add water to make 4 cups. Return broth to the 4- to 5-quart pan.

Ingredients you will need

Broth

Water

Equipment you will use

Frying Pan

Add meat mixture and turkey drippings; bring to a boil over high heat. In a small bowl, blend cornstarch with 1/4 cup water. Stir in enough cornstarch mixture to boiling gravy to thicken as desired. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper