Giblet Gravy (For Poultry)
Yield
1 batchPrep
20 minCook
40 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chicken livers
|
*
|
| 1 | cup |
chicken gizzards
|
*
|
| 1 | cup |
chicken
heart |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chicken livers
|
*
|
| 237 | ml |
chicken gizzards
|
*
|
| 237 | ml |
chicken
heart |
|
Directions
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 tablespoon of it in the pan.
Add 3 tablespoon 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.
