Giblet Gravy

1. 1

   Dissolve bouillon cubes in boiling water; add giblets, neck, celery, and onion.

2. 2

   Cover and simmer for 2 hours or until giblets are tender; strain, reserving giblets.

3. 3

   (Do not add seasonings; the bouillon will have yielded enough.) To thicken gravy, combine flour and a small amount of cold water; add to broth.

4. 4

   Cook, stirring constantly, until slightly thickened.

5. 5

   Dice giblets and stir into gravy before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.