Ingredients
- Giblets from 1 turkey
- 2 cups water
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1/2 cup apple cider
- Salt and freshly ground black pepper
Directions
Simmer giblets in water for about 20 minutes. Strain water and reserve for gravy. Allow giblets to cool and chop very fine.
To make the roux: Melt butter in a saute pan. Add flour and cook over medium heat, stirring constantly until golden brown.
Bring reserved stock and cider to a boil. Whisk in roux and simmer until thick. Add giblets and season with salt and black pepper.
Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By junglebean82_12...
Austin, 83
on February 28, 2010
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I made this to go with Ina's roast chicken (chicken giblets and her butternut squash salad that has apple cider in it. I used a fresh apple cider (opaque. I thought it was too sweet, so next time I will cut it with a little water. I also used a no sodium chicken broth instead of the water. This was really easy and quick to make and I will certainly make it again. It also came out really smooth. This recipe makes a little more than 2 cups.
By stormy4291_1475663
San Diego, CA
on June 21, 2005
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I usually add wine to my gravy, but had to try it with the apple cider.
It is wonderful! Thank you, Sara, for broadening my viewpoint.
By gbass_1456184
Richmond, VA
on November 15, 2004
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I made this gravy last year. We fed 15 people and they were licking the gravy boat at the end of the meal.
Try it!
You'll like it.
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