Giblet Pan Gravy
This recipe was originally intended to be used as part of a Thanksgiving meal, so the instructions are intended to be done while a full size turkey is in the oven. However, this recipe works great if you're just roasting a whole chicken (or you can make it on it's own to serve as a side with anything that would be made better by gravy; just buy giblets and follow the steps). If you are cooking a whole chicken or turkey, begin Step 3 once the bird has been removed from the oven and is resting on a carving board.
Servings 6 cups
- 1 tbsp vegetable oil
- reserved turkey or chicken neck, giblets, and tailpiece
- 1 onion chopped
- 4 cups chicken broth
- 2 cups water
- 2 sprigs fresh thyme
- 8 sprigs fresh parsley
- 3 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 cup dry white wine
- salt and pepper
- Heat oil in Dutch oven over medium heat until shimmering. Add neck, giblets, and tailpiece and cook until golden and fragrant, about 5 minutes.
- Stir in onion and cook until softened, about 5 minutes.
- Reduce heat to low, cover, and cook until turkey parts and onion release their juices, about 15 minutes.
- Stir in broth, water, thyme, and parsley, bring to boil, and adjust heat to low.
- Simmer, uncovered, skimming any impurities that may rise to surface, until broth is rich and flavorful, about 30 minutes or longer.
- Strain broth into large container.
- Refrigerate broth until ready to use. (Broth can be stored in refrigerator for up to 1 day.)
- While turkey or chicken is roasting, return reserved broth to simmer in saucepan.
- Melt butter in separate large saucepan over medium-low heat.
- Add flour and cook, whisking constantly (mixture will froth and then thin out again), until nutty brown and fragrant, 10 to 15 minutes.
- Vigorously whisk all but 1 cup of hot broth into flour mixture.
- Bring to boil, then continue to simmer, stirring occasionally, until gravy is lightly thickened and very flavorful, about 30 minutes longer. (Depending on timing, you could continue to reduce this for another 2-3 hours to really concentrate the flavors while you prepare the rest of whatever meal you are going to serve this with).
- Set aside until turkey or chicken is done.
- When turkey or chicken has been transferred to carving board to rest, spoon out and discard as much fat as possible from pan, leaving caramelized herbs and vegetables.
- Place pan over 2 burners set on medium-high heat.
- Return gravy to simmer.
- Add wine to pan of caramelized vegetables, scraping up any browned bits.
- Bring to boil and cook until reduced by half, about 5 minutes.
- Add remaining 1 cup turkey broth, bring to simmer, and cook for 15 minutes.
- Strain pan juices into gravy, pressing as much juice as possible out of vegetables (use chinois).
- Return to boil.
- Season with salt and pepper to taste and serve.
This recipe is from The America's Test Kitchen Cooking School Cookbook.