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  Recipe Home » Misc » Giblet Gravy (For Poultry)
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  Giblet Gravy (For Poultry)
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 234
Ingredients:
1 each Liver
1 each Gizzard
1 each Heart
1 each Water
1 each Flour
1 each Salt & pepper
Instructions:
*** My notes: This is the way I've always made giblet gravy, except
that I add chopped celery and onion, the neck, and some poultry
seasoning, salt, and pepper while boiling the giblets. I usually add
a little Kitchen Bouquet at the end to brown the gravy, also. Wash
thoroughly the liver, gizzard and heart and cover with water and cook
until tender. Drain off the water and save. Chop the giblets fine.
Pour off most of the fat in which the poultry has been cooked,
leaving about 4 Tbsp of it in the pan. Add 3 Tbsp of flour and blend
well. Measure the giblet water adding enough water to make 3 cups.
Pour slowly into the browned flour, stirring constantly until mixture
thickens. Add giblets and cook for a few minutes. Season with salt
and pepper and serve. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
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