Ingredients:
1 bag giblets
2 oz. butter
1 oz. Canola oil
2 sprigs thyme
5 tbls flour
4 cups chicken stock
Salt and pepper to taste
Chestnuts, roasted and peeled
Procedure:
1. Heat butter and oil, add the giblets and sear until golden brown. Set aside until cool.
2. Add the flour to make a roux and slowly cook so that the flour cooks out, about five minutes.
3. Add the chicken stock and make sure you never stop whisking so that lumps don’t appear. Chop the giblets and add to the gravy along with the thyme and simmer for seven minutes or until the giblets are tender.
4. Season with salt and pepper, remove the thyme sprig, add roasted chestnuts and serve.
2 oz. butter
1 oz. Canola oil
2 sprigs thyme
5 tbls flour
4 cups chicken stock
Salt and pepper to taste
Chestnuts, roasted and peeled
Procedure:
1. Heat butter and oil, add the giblets and sear until golden brown. Set aside until cool.
2. Add the flour to make a roux and slowly cook so that the flour cooks out, about five minutes.
3. Add the chicken stock and make sure you never stop whisking so that lumps don’t appear. Chop the giblets and add to the gravy along with the thyme and simmer for seven minutes or until the giblets are tender.
4. Season with salt and pepper, remove the thyme sprig, add roasted chestnuts and serve.
Restaurant: Perch, 448 S Hill St, Los Angeles, CA
Recipe Type: Authentic
Submitted By: Perch Chef Benjamin UdaveRecipe Type: Authentic
Recipe Author: Perch Chef Benjamin Udave
Source: http://bloximages.chicago2.vip.townnews.com/ladowntownnews.com/content/tncms/assets/v3/eedition/5/de/5de4a70a-0f01-11e1-84b0-001cc4c002e0/4ec17d8a3e26c.pdf.pdf