Not only is this giblet gravy tasty, but it's also a quick and easy recipe. The bits of chopped giblets and eggs add so much ...

Strain and reserve the giblets. Add the reduced stock to a shallow pan and sprinkle with flour, whisking until incorporated and smooth. Cook for 5 minutes, until it has thickened to a gravy ...

Slowly stir the drippings or broth into the roux. Add the milk. Continue cooking and stirring until thickened, 10 to 15 minutes. 5. Taste and season the gravy with salt and pepper to taste. Stir in ...

Giblets are generally used to make a simple stock which forms the base of a gravy to accompany the roasted bird. Some cooks prefer to keep remove the liver, fry it in a little butter and enjoy it ...