Giblet Gravy

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Revision as of 07:30, 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...")

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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