Giblet Gravy

Oops! I forgot to come back and post the gravy recipe. Well, maybe somebody can use it for Christmas since I'm too late posting this for Thanksgiving. 

  • Cooked chicken or turkey parts (heart, liver gizzard, etc.)
  • 1 boiled egg coarsely chopped
  • flour
  • oil
  • chicken or turkey broth
  • salt and pepper (to taste)

You start with a roux (pronounced roo) Definition of roux = A mixture of fat and flour heated and used as a basis for sauces. In a large skillet, pour a few tablespoons of oil (enough to cover the bottom of your skillet.) Heat over medium to medium high heat. Stir in enough flour to make a creamy consistency, like thick, melted ice cream. Stir until golden brown. Reduce heat to low. Then stir in enough broth to make the gravy thickness you like. Add salt and pepper. Stir in chopped giblets and egg. Simmer for 10 minutes.
Tip: A wire whisk smoothes out the lumps.

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