Posted on 11/22/2023 5:50:59 AM PST by Red Badger
Red Badger's Great Giblet Gravy
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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
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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 to desired consistency.
Reduce heat to low.
Giblet Gravy Pingy!......................
Instead of:
2 cubes chicken bouillon
2 cans chicken broth OR 1 can and 1 1/2 cups turkey drippings
start with deep, rich, homemade turkey or chicken bone broth.
Trust me on this.
Look at those 90s oversized clothes!
One of our favorites, thank you! But used to have to sneak the parts in when the kids were little. If they knew what was in it they would not have eaten it.
Bet we are not the only ones who had to do that... lol
Sounds awesome. I get off on livers and gizzard a gravy and biscuits.
Chicken hearts are yummy. My local store sells pkgs of “hearts and gizzards” but the tiny print confesses “mostly gizzards.”
Yes, that works well too, but takes more time. Good stuff always does!..................
We thicken ours with some of our cornbread dressing. Yum.
Two pounds of gizzards and livers?
More protein the better!
My daughter likes it so much, she’ll eat it all by itself as a side dish!......................
Goes great on Stuffung, Mashed potatoes, Rice and cornbread!..............
Plus, you can ‘water it down’ and have ‘more’ and still have the great taste!................
I remember a long time ago, Oyster gravy and stuffing was a big thing for Thanksgiving. It was an alternative to giblet gravy and stuffing, though both of them have strong flavors.
You forgot the last and most important step! Take it immediately to the trash and throw that vile stew away.
Here’s a simplified recipe: sweep the floor of a supermarket, throw the stuff into a pot of water, cook for awhile.
Which means I ended up with several gallons of the best turkey bone broth you have ever tasted.
One jar was always marked, "For next Thanksgiving DO NOT USE!"
You are right, it ends up amazing.
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