Giblet Gravy

1. 1

   For each cup of gravy, leave 1 tablespoon fat drippings and all crusty brown particles in the roasting pan.

2. 2

   Sprinkle 1 tablespoon cornstarch into pan.

3. 3

   Stir over medium heat just until smooth; remove from heat.

4. 4

   Slowly stir in 1 cup Giblet Broth until smooth. Stir in reserved chopped giblets and neck meat.

5. 5

   Stirring, bring to boil over medium heat; boil 1 minute or until thickened.

6. 6

   Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.