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Giblet Gravy recipe
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To make Giblet Gravy you will need
Ingredients
| 8 | cups | Broth | | 4 | tablespoons | Roux (8 tbsp. flour and 8 tbsp. butter, mixed) (up to 8) | | | Neck; liver and gizzard (cooked), chopped | | 6 | | Hard-boiled egg; chopped | | 2 | tablespoons | Parsley; chopped | | 2 | tablespoons | Pimento; chopped |
Instructions
Bring broth to a boil and thicken with roux. (Add more roux to desired
gravy thickness) Remove meat from cooked neck and liver and gizzard. Chop
meat and add to broth. Add eggs, parsley and pimento and season to taste.
Makes about 2 quarts gravy.
Enjoy your Giblet Gravy
How much is in a cup?
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Fri 11 Jul 2008
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