Giblet Gravy

Name: Giblet Gravy
Ingredients: 4 cups stock reserved from cooking hen; Giblets from hen (liver, gizzard, and neck), chopped; 2 chicken bouillon cubes; 2 heaping tablespoons reserved uncooked corn bread stuffing mix; 3 tablespoons cornstarch; 1/3 cup cold water; 1 hard-boiled egg, sliced; Salt and pepper to taste

December 14, 2011

Ingredients

4 cups stock reserved from cooking hen

Giblets from hen (liver, gizzard, and neck), chopped

2 chicken bouillon cubes

2 heaping tablespoons reserved uncooked corn bread stuffing mix

3 tablespoons cornstarch

1/3 cup cold water

1 hard-boiled egg, sliced

Salt and pepper to taste

Preparation

Bring stock to a boil along with giblets and the meat that has been removed from the neck. Add bouillon cubes and raw stuffing mixture. Mix cornstarch with water and add to boiling stock, stirring constantly. Reduce heat and continue to cook for 2 to 3 minutes. Add salt and pepper to taste, and add sliced boiled egg. Serve with hen.

Paula Deen's Kitchen Classics

TagsGravy Sauce Liver Poultry Chicken Side Dinner Dairy Free Nut Free Simmer Thanksgiving Fall Winter Cookbooks

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