Giblet Gravy
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Strain through a gravy separator to remove any fat
2
Simmer the pan juices in the roasting pan, scraping up the brown bits
3
Melt the butter in a heavy saucepan over low heat
4
Gradually whisk in the fl our and continue whisking until it browns slightly, 2 to 3 minutes
5
Whisking constantly, slowly pour in the pan juices and continue whisking until smooth
6
Slowly bring the gravy to a boil to thicken
7
Stir in the Plum Glaze , thyme, salt, pepper and the reserved giblet mixture; simmer, stirring, 10 minutes more
8
Thin with extra broth, if necessary
9
Adjust seasonings
10
Simmer the pan juices in the roasting pan, scraping up the brown bits
11
Strain through a gravy separator to remove any fat
12
Melt the butter in a heavy saucepan over low heat
13
Gradually whisk in the fl our and continue whisking until it browns slightly, 2 to 3 minutes
14
Whisking constantly, slowly pour in the pan juices and continue whisking until smooth
15
Slowly bring the gravy to a boil to thicken
16
Stir in the Plum Glaze , thyme, salt, pepper and the reserved giblet mixture; simmer, stirring, 10 minutes more
17
Thin with extra broth, if necessary
18
Adjust seasonings