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    Giblet Gravy

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    Giblet Gravy

    • Preparation time: 50 minutes
    • Cooking time: 18 minutes to 20 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 6


    • 1 tbsp olive oil
    • Neck and giblets from turkey (excluding liver)
    • 1 celery stalk, chopped
    • 1 carrot, chopped
    • 1 onion, chopped
    • 450ml organic chicken stock
    • 1 bay leaf
    • 12 whole black peppercorns
    • 1 thyme sprig
    • 1 litre giblet stock
    • 250ml dry white wine
    • 6 tbsp plain flour


    1. Make the stock by heating the oil in a heavy-bottomed saucepan until almost smoking. Add neck and giblets and brown on all sides. Add the other stock ingredients and 1 litre water and simmer for about 40 minutes. Sieve stock into a bowl. Chop neck and giblet meat finely and reserve.
    2. When the turkey's out of its tin you're ready to make the gravy. Skim all the fat from the roasting pan, and transfer 5 tbsp to a saucepan. Add the wine to the roasting pan and deglaze over a moderately high heat, scraping up any brown bits, and boil until reduced by half. Add the flour to the oil in the saucepan and cook over a moderately low heat for 3–4 minutes until light golden brown. Slowly add the reduced wine mixture from the roasting pan to the flour, whisking continuously to avoid lumps.
    3. Simmer the gravy, stirring occasionally for 10 minutes. Add the reserved cooked giblets and neck meat, and season with salt and pepper to taste.

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