Source: Culinary Vegetable Institute
We often think of gravy as a point of American pride but It's actually the French who deserve our thanks on this day for this must-have-ingredient. Thank you France for giving us gravy on Thanksgiving. They might correct you and call it Bechamel or Velouté but that's fine. The fact is, it’s delicious.
- Giblets (from a whole turkey)
- 4 cups water (cold)
- 1 tied bouquet of tarragon, sage, thyme, and parsley
- 8 tablespoons butter
- ½ Cup all-purpose flour
- pan drippings (or chicken stock if needed)
- 1 cup milk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Remove the liver from the giblets and refrigerate.
- Place the remaining giblets into a saucepan and cover with 4 cups cold water; bring to a boil. Reduce the heat to low and simmer the giblets for about 1 1/2 to 2 hours. Add the liver and the bouquet garni to the saucepan and simmer for another 20 minutes.
- Place a mesh strainer or colander over a bowl. Drain the giblets and set the liquid aside with the herbs to use in the gravy. Let the giblets cool. Remove the meat from the neck and chop with the rest of the simmered ingredients.
- Melt the butter in a saucepan and add the chopped meat. Carefully sear and allow the butter to brown deeply. Stir in the flour. Reduce the heat to low and cook, stirring for 3 to 5 minutes.
- If you don't have drippings from a roasted turkey yet, or if you only have a small amount, add the giblet broth or chicken stock to make 3 cups of volume. The roasting juices will be more flavorful than the poaching liquid. Use it if you can. Slowly stir in the drippings and/or broth with the bouquet into the dark roux. Add the milk. Continue cooking and stirring until thickened. Use a whisk.
- Taste and season the gravy with kosher salt and a heavy hand of freshly ground black pepper. Remove the herbs and serve hot. This can be made a day or two in advance. Refrigerate until you're ready to heat and serve.