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.
Giblet Gravy is like politics and sausage. If you like either one, it’s best that you don’t watch it being made...............................
One variation is to ADD a teaspoon of RED PEPPER to give it a little kick !.............................
My son loves fried chicken gizzards but they are sometimes as scarce as hen’s teeth. We do gravy made from fried chicken liver pan drippings frequently for breakfast served over hot homemade biscuits. Yum yum!
Now you’ve made me hungry.
Chicken liver I like, fried in oil. But neck, gizzard, heart, gall bladder, intestines, spleen, feet, eyeballs, and the other stuff, not so much.
I have TWO COPIES of that cookbook! One from the early 80’s, now worn and stained and pages falling out fro use, and the other we just got last week, all new and shiny plastic coated pages from 2013...........................
Parts is pieces parts.....................
My wife’s is mid-70s — yes, lots of torn pages falling out, but still a great book. Lots of “homemakers” learned from that book.
Funny Thanksgiving story. I was a freshman at Mizzou a thousand miles from home (back in innocent days) and some pledge brothers and I stayed in the frat house over Thanksgiving (nobody flew in that era of highly regulated air fares). We whipped up a home-cooked Thanksgiving feast in the kitchen and I was given the responsibility for the homemade bread. No problem mixing up the dough and kneading it, but what in the world was this instruction to let the dough “rise”? Oh well, what do those cookbook authors know, anyway? I popped the dough in the hot oven straight from kneading and pounding down. You can imagine the gooey hot glop we pulled from the oven 35 minutes later. Yuck! It was like eating homemade PlayDough.
My girlfriend here in Dutchyland will eat scrapple, but no giblets. No fish, no sqirrell, no venison. If I’d only have known....
Does she ‘know’ what’s in SCRAPPLE?......there’s a reason it’s called that...................B^)
As matter fact she does (she’s PURE dutchie). She told me her grandpa used to butcher and beforehand throw saw dust on the floor. Once they were done butchering 2-3 cows, 4-5 sheep and maybe a chicken or two, everything was swept up and made into scrapple.
My husbands cardiologist, told us NO ORGAN FOODS AGAIN, AFTER his open heart surgery...
thus I cook them down, use the broth but not the meat itself..
bttt
LOL. I don’t remember that episode. Classic!
Saw Dust?...............Lot’s of fiber!...................
Technically, Gizzards and Hearts are muscles, so they would be okay. But just once a year, I’d say to heck with the cardiologist.................
I make fish sandwiches with sardines as a base!
Bet your sauce is better than my sandwiches ;^)
Red Pepper good idea. And wine. :-)
bttt - thanks
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