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Amy Nelson's Giblet Gravy Recipe

by Global Cookbook

Ingredients

8 c. Broth 4 Tbsp. Roux (8 tbsp. flour and 8 tbsp. butter, mixed) (up to 8) Neck, liver and gizzard (cooked), minced 6 x Hard-boiled egg, minced

2 Tbsp. Parsley, minced 2 Tbsp. Pimento, minced

Directions

1. Bring broth to a boil and thicken with roux. (Add in more roux to desired gravy thickness) Remove meat from cooked neck and liver and gizzard. Chop meat and add in to broth. Add in Large eggs, parsley and pimento and season to taste.
2. Makes about 2 qts gravy.

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