Lunch: Tea-and-Lemon Gravy

This recipe includes superfoods such as:

Lemon

Health benefits of Tea-and-Lemon Gravy

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

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

Instructions

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.
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.
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.