Giblet Gravy(For Poultry)

* Exported from MasterCook *

GIBLET GRAVY (FOR POULTRY)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 x Liver
1 x Gizzard
1 x Heart
1 x Water
1 x Flour
1 x Salt & pepper

*** My notes: This is the way I've always made giblet
gravy, except that I add chopped celery and onion, the
neck, and some poultry seasoning, salt, and pepper
while boiling the giblets. I usually add a little
Kitchen Bouquet at the end to brown the gravy, also.
Wash thoroughly the liver, gizzard and heart and cover
with water and cook until tender. Drain off the water
and save. Chop the giblets fine. Pour off most of the
fat in which the poultry has been cooked, leaving
about 4 Tbsp of it in the pan. Add 3 Tbsp of flour and
blend well. Measure the giblet water adding enough
water to make 3 cups. Pour slowly into the browned
flour, stirring constantly until mixture thickens. Add
giblets and cook for a few minutes. Season with salt
and pepper and serve.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.



- - - - - - - - - - - - - - - - - -