Giblet Gravy
Tools Required:small (1 to 2-quart) saucepan, liquid measuring cup, measuring spoons, knife and cutting board
Servings Prep Time
12people 30-40minutes start to finish
Difficulty Cost
Easy! Inexpensive!
Servings Prep Time
12people 30-40minutes start to finish
Difficulty Cost
Easy! Inexpensive!
Instructions
  1. Boil the egg ahead of time.
  2. Remove giblets from the pouch and add to a small saucepan with the broth. Bring to a gentle boil over medium heat. Reduce heat to medium-low or low and simmer until tender, about 20-30 minutes. Remove giblets with a slotted spoon and chop the parts you want to use. (Some parts like the heart are tough, so we feed those to the dog.)
  3. Remove about 1/4 cup of the warm liquid into a small bowl or glass measuring cup. Add flour, salt and pepper, stirring to make a thin paste. Slowly pour flour paste into warm broth, stirring constantly with whisk or fork. Cook over medium-low heat until thickened, stirring frequently (about 5-10 minutes).
  4. Turn to low. Finely chop the egg. Stir in half and half, then add chopped giblets and egg. Season with additional salt and pepper, if desired.