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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Perfect gravy during the holidays for roasted turkey or chicken. I does take a bit of time to prepare. You can save up the giblets in the freezer when you buy a whole chicken or buy individual packages. Ingredients:
as always, don't pay any attention to my prep and cook time. |
as many giblets (chicken or turkey livers, hearts and gizzards) as you need to make as much gravy as you need. |
turkey or chicken neck or two. |
1 medium onion diced |
2 stalks of celery diced |
dried sage, parsley, poultry seasoning, salt and pepper to taste. |
hard boiled egg or two. |
water. you can use canned or homemade chicken broth but by using necks you are making broth. |
Directions:
1. In heavy duty sauce pan place water, giblets, necks, onion, celery, herbs and seasoning.
2. Bring to boil then turn down to low or warm and gently boil until giblets and necks are thoroughly done.
3. Take giblets out, drain in colander and cool. When cool cut up in small pieces and put back in broth.
4. Chop up boiled eggs and put in broth.
5. Bring back to a boil and thicken with whatever kind of thickening agent you prefer. I use ice cold water and all purpose unbleached flour.
6. Taste to see if you need more herbs or seasoning.
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