Recipe for GIBLET GRAVY - Martinsville Bulletin

GIBLET GRAVY

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Ingredients: 2 cups chicken stock 1/2 stick butter 2 ounces flour 1 cup turkey pan droppings 1/2 cup cooked giblets, chopped or grounded Salt and pepper, to taste
Warm chicken stock while turkey finishes cooking. In a separate saucepan, melt butter and add flour to make a roux (thick paste). Cook on very low heat for 10 minutes, stirring occasionally. Add the roux to the warm chicken stock and whisk while bringing it to a boil. At boiling, the mixture should get thick. Simmer and stir for 3 to 5 minutes. To finish gravy, pour strained turkey pan drippings into gravy. Add giblets. Add pan drippings until gravy comes to desired thickness, simmer 3 to 5 minutes and serve. Yield: 8 servings
(This recipe was contributed as part of a "Cook of the Week" feature.)