Click for Cookbook LOGIN
"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

EWJ Giblet Gravy Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for EWJ Giblet Gravy is from Entertain With Jane, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Quart Chicken Stock made from chicken or turkey neck, back, liver, gizzard and heart

2 to 3 boiled eggs (sliced)
2 T cornstarch or flour
water (to make paste with cornstarch)
S & P
Directions:
Directions:
Boil chicken or turkey parts in a 2 quart pan until done (about 2 hours). Remove all the parts except the meat from the neck, back and liver. Chop liver into smaller pieces. Mix cornstarch and water together to form a paste. Add mixture to broth while broth is at a rolling boil. Add salt and pepper. When gravy is at desired thickness, add eggs and simmer until ready to use.
Personal Notes:
Personal Notes:
I serve this gravy over my cornbread dressing, turkey and rice. It's wonderful (If what it's made of doesn't appeal to you, just don't think about how it's made!).

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

272W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!