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  1. Exported from MasterCook

  2. GIBLET GRAVY (FOR POULTRY)

  3. 1 Preparation Time :

  4. Categories : Sauces

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 1 x Liver

  7. 1 x Gizzard

  8. 1 x Heart

  9. 1 x Water

  10. 1 x Flour

  11. 1 x Salt & pepper

  12. ** My notes: This is the way I've always made giblet

  13. gravy, except that I add chopped celery and onion, the

  14. neck, and some poultry seasoning, salt, and pepper

  15. while boiling the giblets. I usually add a little

  16. Kitchen Bouquet at the end to brown the gravy, also.

  17. Wash thoroughly the liver, gizzard and heart and cover

  18. with water and cook until tender. Drain off the water

  19. and save. Chop the giblets fine. Pour off most of the

  20. fat in which the poultry has been cooked, leaving

  21. 4 Tbsp of it in the pan. Add

  22. 3 Tbsp of flour and blend well. Measure the giblet water adding enough

  23. water to make 3 cups. Pour slowly into the browned

  24. flour, stirring constantly until mixture thickens. Add

  25. giblets and cook for a few minutes. Season with salt

  26. and pepper and serve.

  27. Source: Pennsylvania Dutch Cook Book - Fine Old

  28. Recipes, Culinary Arts Press, 1936. - - - - - - - - - - - - - - - - - -

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