Quote:
Originally Posted by After Shock Media
Always thought that was pretty common. Perhaps regional or something.
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I don't puree/blend the giblets into the gravy, but I definitely use them to make the gravy base. I take them out of the bird and throw them in a pot when the bird first goes in the oven. Cover the bits with water and leave it simmering until the bird comes out, adding water as neccessary. Add drippings and roasted veggies to pot to simmer a little more, then remove all the chunks and put them in the dog dish.
Then thicken with a bit of flour. Salt and season and voila, perfect gravy!
I know people who blend or dice the giblets right into the gravy, but I take mine out.