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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
8 cups low-salt chicken broth |
2 celery stalks, coarsely chopped |
2 carrots, peeled, coarsely chopped |
1 medium onion, halved |
1 fresh rosemary sprig |
neck, heart, and gizzard, reserved from 22-pound turkey |
1 lemon |
1 earl grey tea bag |
5 tablespoons butter |
5 tablespoons flour |
1/2 cup whipping cream |
1 tablespoon finely grated lemon peel |
Directions:
1. Combine first 6 ingredients in large saucepan. Using vegetable peeler, remove peel from lemon (yellow part only). Add peel to broth mixture. Bring mixture to boil; reduce heat and simmer until neck and gizzard are tender, about 45 minutes.
2. Remove neck, heart, and gizzard from broth; finely chop heart and gizzard. Pull meat from neck and chop. Strain broth. Return broth to pan; boil until reduced to 3 cups, about 10 minutes. Remove from heat; add tea bag. Cover; steep 10 minutes. Discard tea bag.
3. Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Cook until light brown, stirring frequently, about 5 minutes. Whisk in broth and cream. Bring to boil; reduce heat to medium and simmer until slightly thickened and smooth, stirring frequently, about 8 minutes. Stir in grated peel and neck, heart, and gizzard pieces. Season with salt and pepper.
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