Giblet gravy
This recipe presents a timeless Southern-style giblet gravy, enriched with hard-boiled eggs for an added dimension of flavor. For those who prefer their gravy without eggs, they can easily be omitted. Ideal for accompanying chicken, Cornish game hens, or your holiday roasted turkey, this gravy is sure to enhance your meal with its classic taste.
Note: The image shown is a serving suggestion. Your final dish may vary in appearance based on the specific ingredients used and individual preparation methods.
INGREDIENTS
INSTRUCTIONS
Begin by assembling all your ingredients.
Separate the liver from the rest of the giblets and store it in the refrigerator.
Put the remaining giblets in a saucepan and fill with 4 cups of cold water. Bring the mixture to a boil, then lower the heat and let it simmer for about 1 1/2 to 2 hours. After this time, add the liver and continue simmering for another 30 minutes.
Use a mesh strainer or colander to strain the giblets over a large bowl, preserving the liquid for the gravy. Allow the giblets to cool down. Then, remove the meat from the neck and chop it along with the other giblet meat.
Melt the butter over low heat in a medium, heavy-duty saucepan. Mix in the flour and cook while stirring constantly, until the roux turns a light golden color, about 3 to 5 minutes.
If you don't have enough pan drippings from a roasted turkey or chicken, you can use the reserved giblet broth or chicken or turkey stock to make up 2 cups. Gradually mix the drippings and/or broth into the roux. Then add the milk, continuing to cook and stir until the mixture thickens, which should take about 10 to 15 minutes.
Adjust the taste of the gravy with salt and pepper as needed.
Finally, mix in the hard-boiled eggs and the chopped giblets. Serve the gravy warm.
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