Old-Fashioned Giblet-Egg Gravy
"My family likes our gravy thin and soupy, but you can thicken yours as desired," James says. Feel free to omit the egg or giblets, but do start with homemade chicken or turkey stock or the best broth you can buy.
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Total: 30 Minutes
- 3 tablespoons butter
- 1 medium-size yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 3 cups organic chicken broth
- Giblets and neck from 1 turkey, finely chopped*
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 to 3 Tbsp. dry sherry
- 1 large hard-cooked egg, peeled and sliced
- Melt butter in a small saucepan over medium heat. Add onion, and sauté 3 to 4 minutes or until tender. Add garlic; sauté 1 minute. Add flour, and cook, stirring constantly, 2 minutes. Stir in broth and next 3 ingredients, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 10 to 15 minutes or until giblets are thoroughly cooked and gravy is thickened. Stir in sherry and egg just before serving.
- * 1/4 cup each finely chopped chicken gizzards and livers may be substituted.
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