Giblet Gravy

Giblet Gravy is the perfect topping over a helping of Southern Cornbread Dressing.

Author: Kimmy's Southern Cooking

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Giblet Gravy

Giblet Gravy was on the table at the holidays to serve with Homemade Chicken and Dressing. Taste and adjust to suit your fancy!

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Ingredients

• Giblets from inside of the chicken or duck, goose, turkey
• 1 cup Chicken Thigh Meat, cooked and chopped
• 3 cups Chicken Broth, divided
• 2 T Cornstarch
• 1 Boiled Egg, chopped
• Salt and Pepper to taste

Instructions

1. To a sauce pan, add giblets and chicken thigh meat.
2. Add 2 c Chicken Broth
3. Simmer on the stove for 20 - 30 minutes.
4. Remove from the stove and remove any bones that may have been in the giblets (neck bones)
5. In another mixing bowl, add 1 c Chicken Broth and Cornstarch and stir until completely dissolved.
6. Add to the sauce pan.
7. Add the chopped Boiled Egg to the pan.
8. Taste to adjust Salt and Pepper.
9. Return the pan to the stove and bring to a boil, stiring constantly.
10. Boil until it is the consistency you like.

Notes

Serve with Southern Cornmeal Dressing. The addition of the boiled egg adds a richness and creamyness to the gravy.