Giblet gravy

Giblet gravy

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From
Encyclopedia of Food and Cookery

Giblets are the neck, heart, gizzard and liver of poultry (although livers may or may not be included in giblets that you buy). If giblets are sold with a bird, they are packaged and placed in the body cavity, so always be sure to check before cooking. If they are there, use them to enrich the gravy to be served with the bird. Giblets are also sold separately. They make excellent soup or can be served in a sauce made from their cooking liquid, on toast.

Basic preparation: Remove all fat and membrane from giblets and cut off any discoloured or dark parts from liver. Clean all grit from gizzard and scrape the lining well. Wash giblets under cold running water.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Put all giblets, except liver, into a saucepan and add a slice each of onion and carrot, a small piece of celery and a few fresh herbs if you have them. Cover with cold water and simmer for 45 minutes or until giblets are tender. It is best to cook liver separately because of its strong flavour. If you are roasting a bird, cook liver under it for 5–10 minutes; otherwise, sauté it in a little butter.
  2. Strain liquid from the pan of giblets and reserve, and discard neck. Finely dice the heart, gizzard and cooked liver. Use reserved liquid when making gravy and add diced giblets at the end.
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