GIBLET GRAVY

roux
Here is our roux

GIBLET GRAVY

2 turkey necks, 4 turkey gizzards, 1 turkey heart, 4 eggs, 1 cup white onions, chopped, 2 celery stalks, chopped, 5 tablespoons self-rising flour, 5 tablespoons butter, 1/2 teaspoon ground thyme, 1 bay leaf, 1 teaspoon poultry seasoning, 1 tablespoon granulated garlic, 1 tablespoons chicken bouillon, and 1/2 tablespoon black pepper.

Wash the necks, gizzards, and hearts.  Get out the Dutch oven, add the necks, gizzards, and heart to the pot.  Cover with water, add 1 small onion, 2 garlic cloves, 2 celery stalks cut in half, 1/8 cup green bell pepper, 1 tablespoon chicken bouillon and 1/2 tablespoon black pepper, 1 tablespoon poultry seasoning, and 1 teaspoon dried parsley flakes.  Bring to a boil, reduce heat to a simmer, cover the pot and cook for 1 hour or until the gizzards are fork tender. In the last 15 minutes add the eggs. Remove the meat and eggs strain the broth and set aside.  When the meat is cool pick the meat off the necks, chop, chop the gizzards, and hearts, peel and chop the eggs, set aside.  Get out the Dutch oven again, add the butter.  When the butter melts add the flour. Stir the flour with a whisk, continue to stir until it looks like the picture above, this process takes approximately 3-4 minutes.  Gradually add 3-4 cups of broth.  Continue to stir when everything comes to a boil that’s your gravy.  The gravy will be a little thin, as it continues to cook it will thicken.  Add your meat and the eggs, taste, add chicken bouillon and black pepper as needed.

 

One Comment Add yours

  1. Essie Stephenson says:

    Yum, yum love it

    Like

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