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Post by borderbabe on Dec 22, 2006 13:37:19 GMT
The OH finished the shopping for me this morning but instead of a turkey bought a turkey crown which has no giblets. I like to do "proper" gravy at Christmas with giblet stock - any ideas of how to get round this?? I wanted to try Nigella Lawson's allspice gravy and she said it's essential for some of the giblets to go in. I'm wondering if I can blag some poultry bones from a butcher?  |
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Post by Chuckles on Dec 22, 2006 13:50:38 GMT
Borderbabe, try Bisto Best granuals it's in 200g jar and you can get them in all flavours, we use the Beef, Chicken and Pork flavours. Use your veg water too. I know it's not the same as using proper meat juices but it's the best substitute we have found. When having poultry or Pork I also like to add a small amount of stuffing mix to the gravy, Cranberry sauce too or Red wine.
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Post by Deleted on Dec 22, 2006 15:12:42 GMT
Don't you mean blag some Turkey giblets from a butcher  How about freezing the Turkey crown for Easter and sending your OH out to buy a complete turkey  |
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Post by skarloey on Dec 22, 2006 15:30:29 GMT
Hi BB, how about buying a small chiken with giblets or even without and then when you've finished with it boiling the carcass? Should be very similar.
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Post by isabella on Dec 22, 2006 18:07:10 GMT
I usually buy a chicken portion and cook it with carrot,onion and celery to make a stock for my gravy - I just can't face using the giblets  |
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Post by Plocket on Dec 22, 2006 18:28:19 GMT
This is probably far too late now, but you should still get lots of juices off the crown. Roast it as usual but keep pouring off the juices so they don't evaporate. Skim off the fat and then use them with vegetable water. You can add some flour to thicken, cranberry sauce, port or sherry. Dark sherry is particularly good because it darkens the gravy.
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