Giblet Gravy

Submitted by: Mary/Gram/Mom

Attributed to: Mary/Gram/Mom

Category: Gravy

Description: Old time gravy straight from the farm

Prep time: 10 minutes

Cooking time: 2 hours 45 minutes

Servings: 16 4 Tablespoon servings

Difficulty rating: 2

Ingredients:

Chicken gizzard (muscle found in the digestive tract of chickens), neck, liver and other bony pieces as desired.

Salt, pinch

2 boiled eggs, chopped

2 Tablespoons flour, heaping

1/2 cup milk

Directions:

1. In a large saucepan, bring 4 cups of water to a boil. Add a pinch of salt, the gizzard, neck, liver or other bony pieces. Reduce heat and simmer until tender, approximately 1-2 hours.

2. Pick the meat off the bones and discard the bones and other gristle. Add the chopped eggs to the broth.

3. In a shakable container, add the flour and milk. Shake well until all the lumps are out.

4. Bring the broth to a boil. Add a little of the flour/milk mix at a time until gravy is at a thickness desired.