Magazine article Sunset

The Low-Fat Cook

Magazine article Sunset

The Low-Fat Cook

Article excerpt

Healthy choices for the active lifestyle

Grand gravy

* Rich taste and caloric richness aren't necessarily synonymous, particularly when it comes to great giblet gravy. At Thanksgiving, when gravy's role is to anoint, moisten, and add an elegant layer of flavor, it can do so lightly, as here. Prepare the gravy base ahead; when the turkey is roasted, skim the drippings judiciously and use them to finish the gravy--dark brown from braising or amber-gold with mushrooms--in minutes.

Braised-brown Giblet Gravy

PREP AND COOK TIME: About 2 1/2 hours

MAKES: 4 1/4 to 4 1/2 cups

Neck and giblets from a 14-to 23-pound turkey

3 carrots (about 3/4 lb. total), rinsed, peeled, and cut into 2-inch chunks

2 onions (about 3/4 lb. total), peeled and quartered

4 3/4 cups fat-skimmed chicken broth

2 tablespoons balsamic vinegar

1 tablespoon sugar

Fat-skimmed drippings from a roasted 14-to 23-pound turkey (page 168; optional)

1/3 cup cornstarch

Salt and pepper

1. Rinse turkey neck, heart, gizzard, and liver; wrap liver and chill. Place neck, heart, gizzard, carrots, and onions in a 9-by 13-inch metal pan. Add 1/2 cup broth.

3. Remove from oven; set liver aside Add 1 more cup broth to pan; let stand until browned bits are soft, about 5 minutes. Scrape mixture into a 4- to 5-quart pan. Add remaining 3 cups broth. Bring to a boil over high heat; cover and simmer until gizzard is tender when pierced, about 1 1/4 hours. Pour mixture through a fine strainer into a large bowl. Discard vegetables. Pull meat from neck and chop; discard bones. Finely chop meat and giblets. If making ahead, cover bowl and meat, and chill up to 1 day.

2. Bake in a 475[degrees] oven until liquid is evaporated and vegetables, neck, heart, and gizzard are browned, 40 to 45 minutes (30 to 35 minutes in a convection oven); stir several times. Add 1/4 cup broth, vinegar, and sugar to pan; stir to scrape browned bits free. Add liver to pan (or save for other uses). Bake until mixture is richly browned and liver is faintly pink in the center (cut to test) 10 to 15 minutes longer (about 5 minutes in a convection oven); stir several times.

4. Measure broth mixture and, if needed, add water to make 4 cups. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.