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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