Tea-And-Lemon Gravy

• 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
• 1 lemon
• 1 Earl Grey tea bag
• 5 tablespoons butter
• 5 tablespoons flour
• 1/2 cup whipping cream
• 1 tablespoon finely grated lemon peel

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.
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.
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.

lowsalt, celery stalks, carrots, onion, rosemary, lemon, butter, flour, whipping cream, lemon peel

Taken from www.epicurious.com/recipes/food/views/tea-and-lemon-gravy-231116 (may not work)