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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 10 |
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This recipe is from Rural Arkansas magazine, November 1982. Ingredients:
4 chicken bouillon cubes |
4 cups boiling water |
chicken giblets |
turkey neck |
1 stalk celery, chopped |
1 small white onion, chopped |
3 tablespoons all-purpose flour |
Directions:
1. Dissolve bouillon cubes in boiling water; add giblets, neck, celery, and onion.
2. Cover and simmer for 2 hours or until giblets are tender; strain, reserving giblets.
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. Cook, stirring constantly, until slightly thickened.
5. Dice giblets and stir into gravy before serving.
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