Skip to main content
Recipes

Tea-and-Lemon Gravy

By Bruce Aidells and Nancy Oakes

3.0

(2)

Recipe information

  • Yield

    Makes 3 1/2 cups Servings

Ingredients

8

cups low-salt chicken broth

2

celery stalks, coarsely chopped

2

carrots, peeled, coarsely chopped

1

medium onion, halved

1

fresh rosemary sprig

Neck, heart, and gizzard, reserved from 22-pound turkey

1

lemon

1

Earl Grey tea bag

5

tablespoons butter

5

tablespoons flour

1

/2 cup whipping cream

1

tablespoon finely grated lemon peel

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

Explore Bon AppétitSauceGravyLemonCitrusFruitNut-Free