On Line Cookbook
Giblet Gravy
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information

  • 1 cup (225 ml) flour
  • 1 stick of margarine
  • 8 cups (1900 ml) of chicken broth
  • 6 boiled eggs, chopped
  • 1 lb (.5 kg). chicken gizzards, boiled and then chopped
  • milk
  • salt and pepper to taste
  • Melt margarine in dutch oven.
  • Brown flour to a light tan stage.
  • Add chicken broth, gizzards, and boiled eggs.
  • Add milk to consistency of thickness is reached that you desire.

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.