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      Title: Giblet Gravy (For Poultry)
 Categories: Poultry, Offal, Sauces
      Yield: 8 Servings

      1    Liver
      1    Gizzard
      1    Heart
           Water
      4 tb Reserved fat
      3 tb Flour
           Salt & pepper

  Notes:

  This is the way I've always made giblet gravy, except that I add
  chopped celery and onion, the neck, and some poultry seasoning,
  salt, and pepper while boiling the giblets. I usually add a little
  Kitchen Bouquet at the end to brown the gravy, also.

  UDD's Notes:

  Lose the Kitchen Bouquet. If you want to add colour to the gravy
  cook the roux a bit longer. The added poultry seasoning is highly
  optional and if used should be used sparingly.

  Wash thoroughly the liver, gizzard and heart and cover with water
  and cook until tender. Drain off the water and save. Chop the
  giblets fine. Pour off most of the fat in which the poultry has
  been cooked, leaving about 4 tb in the pan. Add 3 tb flour and
  blend well. Measure the giblet water adding enough water to make
  3 cups. Pour slowly into the browned flour, stirring constantly
  until mixture thickens.

  Add giblets and cook for a few minutes.

  Season with salt and pepper and serve.

  Recipe by Pennsylvania Dutch Cook Book - Fine Old Recipes, 1936

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