Holiday gravy goodness
One of my favourite Christmas traditions is borscht on Christmas Eve. I simmer a pot of borscht all day until the evening when friends and family are invited to stop by for a bowl. This is usually topped with a dollop of sour cream and the evening is completed with a piece of pumpkin pie and attendance at midnight mass.
from Mary Polak, Langley MLA
Cook giblets, neck and wing tips in 2 1/2 cups of water or stock. They may be simmered on top of the stove or in the oven for one hour or until tender.
Pour liquid from pan in which the bird was roasted.
Skim off 2 tablespoons of fat, return this fat to pan and brown with 4 tablespoons of flour.
Add 2 cups of stock in which giblets were cooked. Boil five minutes. Season with salt and pepper to taste and add cooked giblets, finely chopped.