Ingredients
- Giblets (neck, gizzard, heart, liver) from a turkey (or chicken)
- 2 tablespoons butter
- 1 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1 tablespoon minced garlic
- 1 bay leaf
- 1 teaspoon dried thyme
- 5 cups water
- Drippings from the turkey or chicken
- 2-3 tablespoons flour (or 2-3 Tbsp of corn starch, dissolved first into 1/4 cup of water)
- Salt to taste
- 1-2 teaspoons of mustard (yellow or Dijon)
- add some white wine next time
Preparation
Step 1
1 Heat the butter in a 2-quart saucepan on medium-high heat. When hot, add the giblets to the pan. brown on all sides.
Add the onion, celery and carrot and sauté until the onions turn translucent, about 3-5 minutes. Add the garlic and sauté another minute. Add the bay leaf, thyme and water. Bring to a simmer. Lower the heat, partially cover so that some steam escapes, and cook on a low simmer for several hours, while the turkey (or chicken) is cooking about 2 hours.
Once the bird is close to being done, strain the giblets and stock through a fine mesh sieve into a bowl. Set aside the stock. Remove the giblets from the sieve.
Once the bird is done, move it to a cutting board to let it rest. Pour off the excess fat from the roasting pan. into the fat strainer. scoop off the excess oil. pour back into the roasting pan. Set the roasting pan over two burners of the stovetop set over medium heat. Add the flour (or corn starch slurry) and whisk it into the drippings. Let cook for a few minutes, stirring while cooking.
5 Add the strained giblet stock to the pan drippings and giblets and mix well to combine. Bring to a boil and stir constantly until the gravy thickens, about 2-3 minutes. Add 1-2 teaspoons of mustard (to taste). Check for salt and add more salt to taste if needed. Serve it as-is, or purée the gravy in a blender for a smoother texture.