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Giblet Gravy Recipe

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This recipe for Giblet Gravy, by , is from Kathy's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Tatum
Added: Thursday, December 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Chicken Giblets Cooked and Chopped (gizzard, heart, neckbone meat, discard bones)
Chicken Broth 2 to 3 cups

1 tbsp. White Flour
4 ounces margerine or butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
Salt to taste (about 1/4 tsp.)
Dash of pepper to taste
1 coarsley chopped boiled egg

Directions:
Directions:
Melt butter in skillet over medium heat on top of the stove; Saute onion and celery slowly until the onion is just turning clear but slightly crunchy (do not over cook); stir in flour and allow the flour to absorb the butter; stir in enough chicken broth to make a medium thick gravy; when the thickness is right stir in giblet meat and chopped egg, heat through and pour into serving dish;

Number Of Servings:
Number Of Servings:
6 (recipe can be doubled)
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Great served over chicken, mashed potatoes and dressing;

 

 

 

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