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Giblet Gravy

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 tablespoons Meat drippings -- (fat and juices)

    2. 2 tablespoons All-purpose flour Giblets

    3. 4 cups Salted water

    4. 1/4 teaspoon Salt

    5. 1/4 teaspoon Pepper

    Instructions Jump to Ingredients ↑

    1. Preparation : Cook gizzard, heart and neck of fowl in 4 cups salted water 1 to 2 hours or until tender. Add liver the last thirty minutes. Remove meat from neck and finely chop giblets.Pour 2 tablespoons drippings to pan. Stir in flour. (Measure accurately so gravy is not greasy.) Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in liquid from giblets. Stir in giblets. Heat until hot.

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