GRAVY WITHOUT GIBLETS RECIPES

Steps:

• Slice Your OnionsBegin by peeling and then slicing or chopping four yellow onions. I find it makes life easier to use a mandoline vegetable slicer to make quick work of the onions.
• Melt Butter & Add OnionMelt 8 tablespoons of unslated butter in a medium cast iron skillet.Add the onions. Mix the butter and onions until the onions are fully covered in butter.
• Sauté For 2 HoursSaute the onion for 2 hours, stirring occasionally.Cook on medium-low heat so that the onion doesn’t burn.
• Create RouxIncrease heat to medium-high heat. Next, add 3 tablespoons of flour to the caramelized onions, a little bit at a time.Fully dissolve the flour into the butter. Add a 1/2 teaspoon of salt and mix thoroughly. Stir occasionally for 5-10 minutes until the roux is deep golden brown in color.
• Add Chicken Broth & Thicken RouxAdd the 2-1/2 cups of chicken stock to the roux. Bring to a simmer, stirring occasionally.Once the giblet broth starts to thicken, take it off the heat.
• Puree Using a BlenderPurée the gravy using a blender until consistency is silky smooth. If you use a regular blender, be mindful to not overfill since the hot gravy will expand in the blender.
• Season & ServeOnce you’ve reached your desired consistency, taste the gravy and make any final flavor adjustments.You can add a splash of sherry vinegar or lemon juice to cut the richness a bit (by increasing the acidity) or add a tiny pinch of cayenne pepper to make it pop.

Steps:

• In a medium saucepan over medium heat, melt butter. Add onion and cook until soft, 5 minutes, then stir in garlic and cook until fragrant, 1 minute more. Stir in flour and herbs and cook for 1 minute, then gradually whisk in 2 cups broth.  Bring mixture to a boil, then reduce heat slightly and simmer until thickened, about 5 minutes. If the gravy is too thick, add more broth. Season gravy with salt and pepper to taste before serving.