Gibblet gravy

I dice the liver heart gizzard ect then add about a quart of chicken or turkey stock and simmer for a few hrs,if the turkey is being roasted I take some of the juices out of the pan and add to it. Pull the meat off the neck and throw out,add 3 diced boiled egg whites and you can also add the yolks and will help thicken it,corn starch or flour to set thickness if too runny ,salt and pepper and if using prepared broth I don't add more salt
 
mike243":24kwuz5i said:
I dice the liver heart gizzard ect then add about a quart of chicken or turkey stock and simmer for a few hrs,if the turkey is being roasted I take some of the juices out of the pan and add to it. Pull the meat off the neck and throw out,add 3 diced boiled egg whites and you can also add the yolks and will help thicken it,corn starch or flour to set thickness if too runny ,salt and pepper and if using prepared broth I don't add more salt
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I do just about the same but no liver! it seems to add a bitter taste that I just don't care for. I cook then dice, almost 2-3 times the stock and all the pan juices! I guess I just need lots of gravy. :party: I even go out and buy extra hearts and gizzards most of the time.
 
Forvols":2arrws8n said:
I use a lot of stock through the year...maybe that is a better option than gravy.
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Yes, make stock with the pan drippings and everything else.

Use a cup of that stock to make the gravy.
 
Ok so for making stock, I'm going to smoke 2-3 breast, can I use the smoked carcass after carving to make a stock adding gibblets and neck or do I need to use only raw or roasted carcass, gibblets, neck and veggies, spices...for the stock. EVERY year I get done carving and throw out the carcass and I think I just got rid of a lot of goodness.
 
Yeah you do. Stock made from smoked poultry is incredibly good.

Even when we just roast a boring chicken at dinner, we'll keep the bones & carcass to make stock. It's a staple food that most people have forgotten about. It's incredibly easy to make. All you need is some salt, an onion, and a picked-apart chicken.
 
Thanks I'm going to this year use way much more of the remnants of the turkey and future same as my whole chicken roasting. We eat a lot of soups and rice dishes so it will get used..Just didn't know about how to make it..Figure a good recipe is carcass, onion, carrots, celery, garlic, bay leaves, black pepper, tyme and some rosemary.
 
Forvols":1cigxzx6 said:
Thanks I'm going to this year use way much more of the remnants of the turkey and future same as my whole chicken roasting. We eat a lot of soups and rice dishes so it will get used..Just didn't know about how to make it..Figure a good recipe is carcass, onion, carrots, celery, garlic, bay leaves, black pepper, tyme and some rosemary.
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You're right. I'd leave the thyme and rosemary for the soup you use for the stock. Best thing to do with one is to chunk up a small onion. Mix it in with the carcass, and cover it all in water. Crank as much black pepper in it as you can stand, toss in two bay leaves, and about 1/8 cup of salt. It's important to not salt it enough that it tastes good at this point. It should be slightly salty so that the water will reduce. You can always salt your soup later, but use too much salt on the front end, and there won't be much you can do to save it.

Bring it to a boil, then dial your heat back to low. You don't want it to come close to a roiling boil, or the stock will churn up and pulverize the bones. You want a very light simmer, barely bubbling.

Lots of times, it's 8:00 when we start ours, so we'll bring the water to a boil, transfer the covered pot to a 205 degree oven, and let it go all night.

Alton Brown had a good method for stocks.....he points out the difference between a hard boil and a simmer. This particular recipe has a lot of ingredients, so we've simplified ours so that we can tailor the stock to the soup we're using.

http://www.foodnetwork.com/recipes/alto ... pe-1914051
 
Poser":294ljv03 said:
Canning would probably be ideal. Lately I've been using freezer bags, but you can do jars as well, just don't fill them all the way to allow room for freezing expansion.


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Thanks Poser, depending on how much stock I end up with I may freeze in bags and try canning some. I got, or will have 4 turkey carcass, neck and gibblets that come with each plus leg and thigh bones and wings from 2 whole turkeys, Maybe I should split it up and make 2 batches of stock.
 
Forvols":2lr0f09x said:
TAFKAP

Thanks very helpful info..So how do you store your large batches of stock. I was thinking can it, but I also have a lot of gal freezer bags.
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I'm not set up for canning. The simplest way I've found is to pour 2 quarts into a gallon ziplock baggie, lay it flat and work the air bubbles out, and freeze it that way. It stores better as a large flat square, and when it's time to cook, just break it down into frozen chunks into your pot.
 
if layed out flat it will defrost faster also and that's with any frozen product,I don't do ground meat as it doesn't seem to stay good as long,maybe more surface to what ever air is left in the bag even when vac sealing
 

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