- Giblet Gravy
- Karen "Sissy" Wommack
Serves/Makes:1 to 2 quarts
- 1 quart (950 ml) to 2 quarts (1900 ml) Chicken Stock with Vegetables (celery and onions, see below)
- 3 to 4 hard boiled eggs, chopped
- 1/2 cup (125 ml) to 3/4 cup (175 ml) cooked chicken or turkey, shredded or chopped (amount depends on how much broth you use)
- 1/4 cup (60 ml) to 1/2 cup (125 ml) cooked chicken or turkey liver, gizzard, heart, neck meat, chopped (amount depends on how much broth you use), optional but recommended ingredients!
- 2 tbsp (30 ml) to 3 tbsp (45 ml), heaping, cornstarch
- 2 tsp (10 ml). black pepper
- salt, to taste
- Take the drippings from the roasted chicken or turkey and pour into at least a 4 quarts (3775 ml) sauce pan or dutch oven.
- Then add canned chicken broth to make at least a quart or more.
- Depending upon how much broth you have, add 1/2 to 3/4 cup (175 ml) of chopped celery and 1 to 2 chopped onion, and 1/4 to 1/2 cup (125 ml) of unsalted butter.
- Bring this to a low boil and cook until the vegetables are fork tender.
- If you do not have drippings from a chicken or turkey then boil a 3 lbs (1.4 kg). to 4 lbs (1.8 kg). chicken in approximately 6 quarts (5675 ml) dutch oven, cover the chicken with water add salt and pepper and 1/2 cup (125 ml) unsalted butter.
- Cook the chicken until done and then take out the chicken to cool.
- Take at least a quart or more of the chicken broth and put it in at least a 4 quarts (3775 ml) dutch oven.
- Add the onion and celery and cook until fork tender.
- If you do not want to cook a chicken, then take canned chicken broth, enough to make at least a quart, add 1/2 cup (125 ml) butter to this, then cook the vegetables as above in this broth, adding salt and pepper to taste.
- Now go forward, no matter what broth you have made with the vegetables.
- Then to the cooked vegetables add the chicken or turkey pieces.
- If you choose to use the liver, gizzard, heart, neck meat, then this is where you add those as well.
- Then add the boiled eggs.
- Bring this to a very low boil.
- Take a cup and put in about 1/2 cup (125 ml) of warm water, then add to this about 2 tbsp (30 ml), heaping tbsp, of the cornstarch and mix well.
- Then add this mixture slowly, stirring all the time, to the chicken/turkey/vegetable mixture. Stir this in and watch to see how it thickens. Making sure the mixture is in a constant slow boil. The longer it boils the thicker it will get. Also keep in mind that as it cools it will get thicker.
- If it is still not thick enough then mix up the additional tbsp, 1 tbsp (15 ml) cornstarch,heaping, in about 1/4 cup (60 ml) warm water and add to the broth. The more broth you use the more cornstarch you will have to mix up and use.
- Add about 2 tsp (10 ml). black pepper.
- Then Taste this and see if it needs any salt added, if so add about 1 tsp (5 ml). salt at a time, tasting as you add, until you get it where you want it. It may not need any salt, since salt is in the original broth.
- Serve over Cornbread Dressing, Mashed Potatoes, Turkey, Chicken or a one dish meal of Chicken and Dressing.
This can be cooked the day before and refrigerated and then just warmed up just before meal time. It also freezes well.
Also, serve along a side dish of Cranberry Sauce or Cranberry Relish
This is my Mom's Recipe. I think about her often, but when the Holidays come, she is on my mind more, especially since I am cooking Cornbread Dressing, Turkey, Giblet Gravy, Mashed Potatoes, Cooked down Green Beans, Sweet Potato Casserole, Homemade Cranberry Relish and for dessert, Homemade Pumpkin Pie, Pecan Pie and Old Fashioned Jam Cake. Yum, Yum!