Giblet Gravy (For Poultry)

1. 1

   Wash thoroughly the liver, gizzard and heart and cover with water and cook until tender.

2. 2

   Drain off the water and save.

3. 3

   Chop the giblets fine.

4. 4

   Pour off most of the fat in which the poultry has been cooked, leaving about 4 tablespoon of it in the pan.

5. 5

   Add 3 tablespoon of flour and blend well.

6. 6

   Measure the giblet water adding enough water to make 3 cups.

7. 7

   Pour slowly into the browned flour, stirring constantly until mixture thickens.

8. 8

   Add giblets and cook for a few minutes.

9. 9

   Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.