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    Giblet Gravy for 100

    Servings: 100 Portions (2 1/4 Gallons)
    Portions: 1/3 Cup Each
    Pan Size: 18 by 24-inch Roasting Pan

    4 lb. giblets
    2 cups (1 lb) Meat drippings and clear fat or shortening
    1 quart (1 lb) flour, wheat, general purpose, sifted
    2 gallon chicken stock, hot
    4 1/2 tablespoon (3 oz) salt
    1 tablespoon pepper, black
    1 clove garlic, dry, crushed

    Wash and clean 4 lb giblets. Cover with water; bring to a boil; reduce heat; simmer 1 hour or until tender. Drain; reserve liquid for use as part of stock for chicken gravy or brown gravy. Chop giblets coarsely; add to thickened brown or chicken gravy.

    Sprinkle flour evenly over drippings and fat in bottom of pan. Add roux to stock, stirring constantly. Bring to a boil; reduce heat; simmer 10 minutes or until thickened, stirring constantly. Add salt, pepper and garlic.

    8 oz Soup and Gravy base, chicken, may be used. Omit salt in and season to taste.


    Giblet Gravy


    1 Package Neck, heart, gizzard from TURKEY giblets
    1 Medium carrot thickly sliced
    1 Medium onion thickly sliced
    1 Medium celery rib thickly sliced
    1/2 Teaspoon salt
    1 TURKEY liver
    3 Tablespoons fat from poultry drippings
    3 Tablespoons all-purpose flour
    1/2 Teaspoon salt
    pepper to taste

    In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover.
    Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
    Add liver and cook 15 minutes longer.
    Strain broth into a large bowl; cover and reserve broth in the refrigerator.
    To make the gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup.
    Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top.
    Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
    Meanwhile, skim and discard any fat that remains on top of the poultry drippings.
    Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
    Gradually whisk in warm poultry drippings/broth mixture.
    Pull cooked meat from the neck and discard bones.
    Coarsely chop the neck meat and cooked giblets and stir into gravy.
    Season with salt and pepper.
    Cook and stir until gravy simmers and is slightly thick.
    Provides 16 servings at 1/4 cup per portion.

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