Great Giblet Gravy

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Recipe by Chef Eileen

This is my mother's gravy that I'll always treasure. I hope you give it a try!

Ingredients Nutrition


  1. Boil liver, gizzards and neck in a large pot of water and simmer for 40 to 50 minutes or until tender.
  2. Drain and chop and set aside.
  3. Melt shortening in a frying pan over medium heat.
  4. Add flour, stirring until light brown.
  5. Add Chicken broth and stir or whisk until thick.
  6. Add salt and pepper to taste.
  7. Add giblets and boiled eggs and stir to combine.

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