FOOD NEWS
Andrew Zimmern's Tip For Making Flavorful Turkey Gravy
BY KAREN HART
To make a truly flavorful gravy, take a tip from Chef Andrew Zimmern and roast your turkey giblets alongside the turkey to add complexity to the resulting gravy.
Zimmern roasts the giblets — the gizzard, neck, heart, and liver— under the bird so they caramelize. As it cooks, he adds chicken stock and white onion to the pan.
Once cooked, Zimmern measures the amount of stock and reduces it by 25% with the giblets. In another pan, he makes a roux with 1 tablespoon of butter and flour per cup of stock.
After reducing, add the stock to the roux while whisking. If your gravy doesn’t have the right consistency, thin it with water or broth or thicken it with flour or cornstarch.