Giblet Gravy
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Revision as of 08:30, 27 November 2014 by Webdawg (talk | contribs) (Created page with "<pre> start at boil all simmer for a while 45 min to hr (dont matter, water in pan) gizzard, get fat off chop up liver and heat meat off neck chopped keep simmer keep liqui...")
start at boil all simmer for a while 45 min to hr (dont matter, water in pan) gizzard, get fat off chop up liver and heat meat off neck chopped keep simmer keep liquid, get rid of foam and stuff rinse pan put liquid and chopped up stuff in pour stock in for how much gravy you want gravy master chicken boulin salt (not too much) (teaspoon for BIG pot) pepper poltry season teaspoon for each two courts put quarter cup of corn starch into cold water (about 1/2 cup) and mix (not paste, but liquidy) turn heat up on gravy to almost boil stir constantly and add little bit of corn starch at one time starts to thicken taste to see how much salt - NOT TOO MUCH SALT