Posted on 11/23/2015 11:20:20 AM PST by Red Badger
Red Badger's Great Giblet Gravy
1 pkg giblets from the turkey (Liver, Neck, Gizzard and Heart) 1 16oz pkg chicken livers 1 16oz pkg chicken gizzards
1 teaspoon sea salt 1 teaspoon coarse ground black pepper 2 cubes chicken bouillon 2 stalks celery, diced 2 medium yellow onions, diced
1 quart hot water (to begin) 2 cans chicken broth OR 1 can and 1 1/2 cups turkey drippings
6 hard-boiled eggs, diced 2 tablespoons cornstarch 1/2 cup COLD milk
Directions:
In a large pot, 4qt or similar, boil ALL the giblets, salt, pepper, bouillon, celery, onion and water for 1 hour. Add water as necessary to keep a rapid boil.
Remove giblets and reserve the liquid.
Chop the livers, gizzards heart and neck meat (removed from bones) and return to pot liquid.
Add chicken broth, or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
Chop eggs and add to broth. Mix cornstarch and cold milk together and slowly add to broth. Stir well until thickened.
Reduce heat to low.
My aunt, may she RIP, made this giblet gravy with eggs waaay back in the 50’s. To me, it is a necessity!..................
Chopped eggs? Interesting...
Found a Chowhound link about it.
http://www.chowhound.com/post/hard-boiled-eggs-gravy-740922
That’s the great thing about giblet gravy. You can add these types of things to make it your own version!.....................
Adding the chopped eggs may be a southern variation.
I boil the giblets, then mince the organ meat (not the neck), and add it to the stuffing, use that cooking water as the liquid for the stuffing. YUMMMMM
I love family traditions! :)
Adding eggs to gravies, and especially giblet gray, is an old southern tradition since before I was born............and I’m 60!.............
Use home made chicken stock instead of those nasty bullion cubes and I’m in.
Yes, I have done that myself. Once we bought a turkey and they LEFT OUT THE GIBLET package! GRRRRRRR.....................8^(
I knew what they were, but to see it written out as "Liver, Neck, Gizzard and Heart" just makes it seem less appetizing. 'Giblets' sounds so much better. :)
Of course! Homemade is always best!........................
When I used to make giblet gravy, found it best to throw away the livers. Now I make a much better gravy with just drippings. Bake turkey in cooking bag with one added quart of water to the cavity. When done, drain liquid from bag and de-fat. I then usually add a quart or two if chicken stock (big family), add 1 lb. 70-80% margarine (to replace poultry fat with veg. fat.) 1-2 tblsp. pepper, 3-4 tblsp. Kitchen Bouquet. Thicken with flour/water rouz through tea strainer to desired thickness.
Eggs are a must.
Interesting recipe. I put the neck in the middle of a square baking dish and add the chopped giblets to dressing and then bake the dressing separately. We use the same baking dish that my mom used - and nothing but dressing has ever gone in that dish which has to be at least 70 years old by now. Just a family tradition.
Have a Blessed Thanksgiving. Yeah for the Texans!
Jazz guitar instrumental “Giblet Gravy” by the great George Benson 1968....................
http://www.lyricswow.com/george-benson/giblet-gravy.html
Spaghetti Carbonara.
That’s why I included the ‘store-bought’ chicken livers and gizzards. Some people use the giblets in the stuffing. That way you can have BOTH!............
Very similar to mine except I put white wine in mine. :-)
Poultry fat is good for you! It’s not a ‘solid’ at room temperature!........like lard, beef fat or hydrogenated vegetable oils AKA margarine.......
http://www.huffingtonpost.com/judith-j-wurtman-phd/saturated-fat_b_5107298.html
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