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Ingredients
- Kitchen bouquet
- Flour
- Lemon juice
- Make chicken broth with turkey neck, gizzards - use everything in sack (except liver), put in sauce pan, fill with water, add celery with leaves, onion and lemon slice with bouillon cube - simmer on low for 1 hour
Preparation
Step 1
Using pan drippings from turkey, skim off fat. Put back in turkey pan; Add 1 tablespoon flour per every cup of broth - mix this together in a cup prior to adding to the pan drippings. Use a whisk to blend the flour together. Once you have combined each cup of broth with a TBLS of flour and it has been added to the turkey pan, stir together while simmering to get thick, once it starts thickening, add the kitchen bouquet for the color you want; add lemon juice and season with salt and pepper. add the chopped gizzards and meat from the neck of the bird.