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Giblet Gravy Recipe

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This recipe for Giblet Gravy, by , is from Krazy Koyle's Kookbook, 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!

Contributor:  
Contributor:  
Christine Chesley

Category:
Category:

Ingredients:  
Ingredients:  
Heart, neck and gizzard from chicken
5-6 cup of water
4 TBSP butter (or meat drippings)
5-6 TBSP flour

Directions:
Directions:
Cover heart, neck and gizzard from chicken with 5-6 cup of water.
Bring to a boil and cook until tender, about 1 hour.
Lift meat from broth and cool. Cut into small pieces and set aside.
Pour broth into bowl and set aside.
Melt 4 TBSP butter (or use meat drippings) in pan where giblets were cooked.
Add 1 TBSP flour for each cup of reserved broth. Brown flour slightly.
Stir in reserved broth over low heat, stirring constantly until gravy is smooth and thickened.
Add giblets to gravy and warm.

 

 

 

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