|
|
|
|
 |
|
|
| Amy Nelson's Giblet Gravy Recipe |
Category: Holiday
Rating:
N/A
Servings: 2
|
|
|
Ingredients
8 cup broth
4 tablespoon roux (8 tbsp. flour and 8 tbsp. but; ter, mixed) (up to 8)
1 neck; liver and gizzard (cooked
6 hard-boiled egg; chopped
2 tablespoon parsley; chopped
2 tablespoon pimento; chopped
Cooking Directions:
Bring broth to a boil and thicken with roux. (Add more roux to desired gravy thickness) Remove meat from cooked neck and liver and gizzard. Chop meat and add to broth. Add eggs, parsley and pimento and season to taste. Makes about 2 quarts gravy.
Recipe by: Green Pastures Restaurant
holiday
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
