"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Giblet Gravy Recipe

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This recipe for Giblet Gravy, by , is from Horn/Horne Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenny Hunter
Added: Thursday, September 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cups of Chicken Broth (fresh or bought)
2 3 boiled eggs (diced)
Cooked Chicken & Giblets (chopped)
3 T. Self-rising flour
3/4 c. water, room temperature
Salt and pepper to taste

Directions:
Directions:
To make thickening, mix flour in a cup of water, beat with spoon to remove all lumps (will not be thick at this point, set aside). Place giblets and broth in pot, add salt & pepper; bring to boil, turn heat down, simmer for 5 minutes, set off burner and add thickening a little at a time. Put back on low heat & let thicken. Add eggs. Taste for salt, add if needed. Note: May not need all of thickening, add about half, let it cook a little and then add more as needed. If it happens to get too thick, add a little hot broth or water.

 

 

 

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