Tea-And-Lemon Gravy Recipe - Cooking Index
Tea-And-Lemon Gravy Recipe - Cooking Index
| 8 cups | 1896ml | Low-salt chicken broth |
| 2 | Celery stalks - coarsely chopped | |
| 2 | Carrots - peeled, and | |
| Coarsely chopped | ||
| 1 | Onion - halved (medium) | |
| 1 | Fresh rosemary sprig | |
| Neck, heart, and gizzard, reserved from | ||
| A 22-lb turkey | ||
| 1 | Lemon | |
| 1 | Earl Grey tea bag | |
| 5 tablespoons | 75ml | Butter |
| 5 tablespoons | 75ml | Flour |
| 1/2 cup | 118ml | Whipping cream |
| 1 tablespoon | 15ml | Finely-grated lemon peel |
Combine first 6 ingredients in large saucepan. Using vegetable peeler, remove peel from lemon (yellow part only). Add peel to broth mixture. Bring mixture to boil; reduce heat and simmer until neck and gizzard are tender, about 45 minutes.
Remove neck, heart, and gizzard from broth; finely chop heart and gizzard. Pull meat from neck and chop. Strain broth. Return broth to pan; boil until reduced to 3 cups, about 10 minutes. Remove from heat; add tea bag. Cover; steep 10 minutes. Discard tea bag.
Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Cook until light brown, stirring frequently, about 5 minutes. Whisk in broth and cream. Bring to boil; reduce heat to medium and simmer until slightly thickened and smooth, stirring frequently, about 8 minutes. Stir in grated peel and neck, heart, and gizzard pieces. Season with salt and pepper.
This recipe yields 3 1/2 cups.
Source:
Bon Appetit, November 2004
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