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Giblet Gravy Recipe

This is an excellent gravy to serve with your Christmas, Thanksgiving or Easter Turkey and can also be made using chicken giblets.

Makes approx 600ml/20fl.oz (serves 4)  

Wash the giblets, place in a large saucepan with 600ml/20fl.oz. Water, a good splash of sherry, half an onion (peeled and halved) and orange (unpeeled and halved), 1 teaspoon of dried mixed herbs or a large bushy sprig of thyme and a bay leaf, salt, pepper and a teaspoon of Worcestershire sauce.

Bring to the boil then reduce the heat to VERY low, partially cover and leave to simmer very gently for at least 2 hours adding any cooking juices from the roasting tin and more sherry or water to maintain the level.

Strain the giblet stock into a clean saucepan, taste and if necessary add 1  stock cube and adjust the seasoning. Bring back to simmering point then thicken with a little cornflour mixed with water or gravy granules.  Serve hot.

 

See also:-     Turkey Tips and Quantities  |  Christmas Recipes  | Thanksgiving Recipes

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size

 

Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.

 

Make Ahead/ Freeze

 

Tips, Options and Substitutions

Main equipment required to make this recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon
 

Related Recipes and Information

Other Accompaniment Recipes 

Side Salads

Vegetable Side Dish  Recipes  

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