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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Up to 1 day ahead, complete through step 4. Cover and chill broth and giblets. Ingredients:
giblets and neck from a 10- to 24-pound turkey |
2 onions (about 3/4 lb. total), peeled and quartered |
2 carrots (about 1/2 lb. total), cut into chunks |
3/4 cup sliced celery |
about 10 cups fat-skimmed chicken broth |
1 dried bay leaf |
1/2 cup port, sherry, or dry white wine |
1/2 teaspoon pepper |
2/3 cup cornstarch |
salt |
Directions:
1. Rinse giblets and neck. Wrap liver airtight and chill to add later, or save for other uses. Chop giblets and cut neck into 3 or 4 pieces.
2. In a 5- to 6-quart pan over high heat, combine chopped giblets, neck, onions, carrots, celery, and 1/2 cup broth. Boil and stir often until meat and vegetables are very well browned, 15 to 20 minutes. Add another 1/2 cup broth, scrape drippings free, and repeat step.
3. Add 9 cups broth, bay leaf, port, and pepper, stirring to scrape browned bits free. Cover and simmer until giblets are very tender when pierced, about 1 1/2 hours. If desired, add the liver and simmer 10 more minutes.
4. Pour broth through a fine strainer into a bowl. Discard vegetables. Measure broth. If you have more than 8 cups, boil to reduce; if you have less, add more chicken broth.
5. Pull meat off neck; discard bones. Finely chop meat and giblets (optional).
6. Smoothly blend cornstarch with 2/3 cup water. Add to broth in pan and stir over high heat until gravy is boiling, about 5 minutes. If desired, scrape turkey drippings into gravy and stir until boiling. Add giblets, if desired, and stir 1 to 2 minutes more. Pour into a bowl. Add salt to taste.
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