Giblet Gravy

Shellbelle's Note:

This recipe is from Rural Arkansas magazine, November 1982.

• Total Time: 2 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 2 hrs

Ingredients:

Yield: 3 cups

• 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.

Reviews

[PSU Lioness]

I made this with the neck and giblets from our Thanksgiving turkey and it was GREAT! I've never actually chopped the giblets and added them to my gravy before, but I will be doing it from here on out! Thanks so much for posting. This one is a keeper!

[~Nimz~]

I made this last Sunday with a Roasted Lemon Chicken and it was the best giblet gravy I have ever had. Thanks for posting. Great recipe.

[Ilysse]

My husband used this recipe for thanksgiving this year. It was wonderful. I doubled the batch and now that the little bit of leftover is gone I wish he had made more. Thanks for posting this yummy recipe.