Giblet Gravy For 12

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 1 whole onion
• 1 whole carrot
• 2 stalks celery
• 1 chicken neck
• 1 chicken gizzard
• 1 chicken heart
• 4 cups water
• 1/2 cup flour, whisked into 2 cups water
• 2 tablespoons chopped onions
• 2 tablespoons onion powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 when you put the chicken in to bake, start your chicken giblet stock in a medium pan low heat.
• 2 simmer for 1 1/2 hrs.
• 3 drain broth and reserve.
• 4 discard vegetables.
• 5 pull meat off the neck and chop fine.
• 6 trim gristle from giblets and chop fine.
• 7 chop heart into fine pieces.
• 8 set aside.
• 9 return stock to saucepan& add onions.
• 10 set aside.
• 11 add s& p to flour and whisk in water to make a slurry.
• 12 set aside.
• 13 remove cooked baked chicken from roasting pan.
• 14 let chicken rest under loose foil for 20 minutes.
• 15 meanwhile, pour pan drippings into a grease separater cup.
• 16 (spout on bottom, lets juices pour out while leaving grease in order to discard.) pour degreased pan dripping back into roasting pan.
• 17 add stock, onions and onion powder to roaster pan.
• 18 put on a burner (low heat) and stir the bottom well to loosen any roasty bits sticking to pan.
• 19 when heated through and simmering, turn heat up slightly.
• 20 stir slurry well and add slowly, whisking all the while.
• 21 cook for about 10 minutes or until gravy is thickened.
• 22 add meat.
• 23 taste for s& p.
• 24 heat through and serve.
• 25 be patient as this takes a bit of time.
• 26 serve over sliced chicken and mashed potatoes.