What Can I Use Instead Of Giblets For The Allspice Gravy?

Our answer

Nigella's Allspice Gravy (from NIGELLA CHRISTMAS) uses the giblets from a turkey to make stock. Giblets usually consist of the heart, liver and neck of the turkey, but we don't recommend using the liver for stock as it can make the stock bitter. The ingredients also include allspice, pepper, bay, cinnamon and clementine. The resulting aromatic stock is made into a gravy by adding the stock to a roux made from flour and the drippings from the turkey roasting pan.

The giblets are usually found in the cavity of a whole turkey. However, if you have a turkey crown, or buy a turkey without giblets, then there are some alternatives. Chicken wings are a good alternative and usually not that expensive to buy in a supermarket. You can divide the wings into the tip, flat and drumette if that helps to fit the wings into your saucepan. You could also trim the wings from any whole chickens that you buy and store them in the freezer until you are ready to make stock. In addition, if you joint or spatchcock (or butterfly) a chicken (such as for Nigella's Spatchcock Chicken With Miso And Sesame Seeds) then you can freeze the backbone and use this for stock at a later date. You can simmer the uncooked chicken pieces for the stock and this will give slightly lighter-coloured stock. If you prefer, you can roast the chicken pieces until golden before using them (at 200c/180c fan/400F for about 30 minutes), which will give you a slightly darker-coloured stock. However, the drippings from the turkey pan will add colour to the stock, so the roasting step is not strictly necessary. It is best not to salt the stock before using it to make the gravy, as pan drippings will contain some salt (particuarly if you are cooking a brined Spiced And Superjuicy Roast Turkey), but once you have made the gravy you can taste and adjust the seasoning as you prefer.