George Remus said:OK?? I keep reading these recipes for giblet gravy, and it says to cook the giblets. How are the
giblets cooked??
You simmer them separately. I usually cook the neck, heart and liver along with the giblets, since I
use the meat from the first three ground up in my stuffing. Plus, using them, you can get more broth
for the gravy. Basically, just put them in a 2-quart saucepan with enough water to cover, season
with salt and pepper, add some onion and/or other seasonings if you wish, and simmer until
everything's tender. A glug of white wine is a nice addition. The liver cooks fast compared to the
tough giblets and heart, so you may want to add it during the last half hour instead of at the
start. Or take it out when it gets tender and stick in the fridge until the other parts are done. I
never can remember how long it takes them to cook, since I usually start this whenever the turkey
goes in the oven. About an 1-1/2 hrs or so; the giblets are always done before the turkey is. 😉
When giblets are tender, remove the meats, strain the broth if necessary, dice the giblets and add
them back to the broth. Proceed with whatever gravy recipe you're using. You can use the heart,
liver and neck meat for something else, discard it, or feed it to the cat or dog. <g> (making sure
to take the neck meat *off* the bones. you don't want your pet crunching the bones and choking on
the slivers.)
Personally, this is only half of my gravy prep. I also make up a turkey baste of about 1-1/2 cups of
chicken broth, 1/2 cup of white wine, and a few tablespoons of melted butter. I baste the turkey
frequently with this, so it gets nice and browned in the bottom of the turkey pan, along with the
drippings. After I take the turkey out of the oven, I put the pan it was in on a burner over low
heat, pour in any of the basting liquid that may be left, plus a cup or so of water if needed, and
simmer a few minutes to get all the drippings loose from the pan. Then I add that to the diced
giblets and broth, bring everything to a simmer, and thicken it. Adjust the seasonings and I'm done.
Makes a really good, rich brown gravy.
Monica [email hidden]
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