Kitchen tip: If you don’t want to add brandy, increase chicken broth by 1/3 cup (75 mL).
Brandy-laced gravy
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PREP TIME
10 min
Makes
3 cups (750 mL)
* PLUS Cooking time: 40 minutes
Ingredients
- turkey giblets , and neck
- 2 cups chicken broth
- 3 bay leaves
- 1 onion , chopped
- 1/4 cup all-purpose flour
- 1/3 cup brandy , see tip, below
Instructions
- While turkey is roasting, coarsely chop giblets, then place with neck in a saucepan. Add broth, bay leaves and onion. Cover and simmer, 30 minutes. Strain and save liquid.
- Remove Five-Herb Turkey from pan. Skim and discard fat from pan juices. Place pan over 2 burners or pour juices into a large saucepan. Bring to a boil over medium-high heat. Then, whisking constantly, sift in flour a little at a time. Continue whisking until smooth and thick, 2 minutes. Then gradually whisk in giblet broth and brandy. Reduce heat to medium. Stir frequently, uncovered, until as thick as you like, 8 to 12 minutes. Taste and add pinches of salt and pepper or more brandy, if you wish.
Nutrition (per serving)
- Calories
- 141,
- Protein
- 1.7 g,
- Carbohydrates
- 2.1 g,
- Fat
- 12.6 g,
- Sodium
- 178 mg.
FILED UNDER: Christmas Dinner New Years stovetop thanksgiving recipes world cuisine
