This is the basic recipe my mother has used for years to make her gravy. Tried and true, easy, basic but good.
Prep time: 10 mins
Cook time: 1.5 to 2. hours
2 cups chicken broth (get the good stuff)
2 medium carrots, finely chopped.
2 celery ribs, chopped.
2 large shallots or one med onion finely chopped.
1/3 cup cornstarch
3 cups cold water
1/4 cup (or more) turkey drippings
2 teaspoons chicken boullion granuals or 2 cubes of boullion
pepper to taste
When you open your fresh turkey, or thaw your frozen turkey, remove from the inside the giblets/ neck / whatever and put in a large saucepan with carrots, celery and shallots/onions and broth, bring to a boil, then reduce heat and simmer for 1.5 to 2 hours.
Strain , discard vegetables, pick meat from neckbone / etc. and take giblets, neckbone meat and chop up. Put the "stock" and the chopped meat and put aside for later addition back to your gravy.
In another large saucepan, combine cornstarch and water until smooth, stir in the turkey drippings and bouillon until smooth. Gradually stir in the stock prepared above. Bring to a boil. Cook until thickened or 2 minutes aprox. Stir in the chopped turkey meat from above. Let it warm for a few minutes and serve.
** Note ..to enhance the flavor, you can deglaze your turkey roasting pan and whisk all the caked on stuff from the bottom of the pan and add that to your gravy with the turkey drippings.
Add pepper and serve.
Submitted by :FB
|
|
|
