Jeff Baker explores 2 ways to make the perfect gravy using the giblets from your whole birds.
Method
Method A
Roast your F&Co bird following cooking
instructions provided.
Once the bird is fully cooked remove from the roasting tray
& cover with foil to keep warm & rest.
Add the giblets
to the roasting tray and cook over a medium high heat until
caramelised then set aside.
Add vegetables to the tray & cook over medium high heat
until nicely browned then add the giblets to the tray & pour
the stock over, gently scraping the tray to release all the tasty
bits stuck to the bottom.
Bring to the boil then reduce the heat to simmer the
gravy.
Continue to cook over a low heat for 30 minutes skimming any
impurities from the surface from time to time.
The gravy can be thickened using a little corn flour mixed with
some cold water, then stirred into the simmering gravy.
Pass the gravy through a fine sieve into a clean saucepan,
reserving the liver, kidney & heart.
To make the gravy even richer add the reserved giblets to the
gravy & bring back to the boil then skim away any fat that
rises to the surface, blend until smooth to achieve a rich,
aromatic gravy.
The gravy can be chilled up to 3 days or frozen in small
containers & used as required.
Method B
Roast the bird with a trivet (Mirepoix).
Once the bird is fully cooked remove from the roasting tray
with the vegetables reserving them for the gravy.
Add the giblets to the roasting tray and cook over a medium
high heat until caramelised.
Add the cooked vegetables back to the tray then pour the stock
over, gently scraping the tray to release all the tasty bits stuck
to the bottom.
Bring to the boil then reduce the heat to simmer the
gravy.
Continue to cook over a low heat for 30 minutes skimming any
impurities from the surface from time to time.
The gravy can be thickened using a little corn flour mixed with
some cold water, then stirred into the simmering gravy.
Pass the gravy through a fine sieve into a clean saucepan,
reserving the liver, kidney & heart.
To make the gravy even richer add the reserved giblets to the
gravy & bring back to the boil then skim away any fat that
rises to the surface, blend until smooth to achieve a rich,
aromatic gravy.
The gravy can be chilled up to 3 days or frozen in small
containers & used as required.
Note: Adding the reserved giblets is optional; this results in a
much more full-bodied, enriched sauce, which can be overpowering
for some palates.