Grandmas Giblet Chicken Gravy Recipes

Steps:

• In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
• Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
• Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.

Steps:

• Combine flour and pepper in a ziplock bag.
• Cut chicken into bite sized pieces and add to flour mixture.
• After all chicken is in the bag, close bag and shake to coat chicken pieces.
• Melt butter in a large skillet over medium low heat.
• Slowly brown both sides of chicken in the melted butter. Note: If your skillet isn't large enough, you can do this in batches, it may require additional butter.
• Remove chicken and set aside in a baking dish.
• Cook onion in same pan until soft (if using onion powder, skip this step).
• Add a small amount (approximately 2-3 tablespoons) of the flour/pepper mixture to the water.
• Mix well.
• Pour water and flour mixture slowly into the pan.
• Add chicken broth and thyme (if using onion powder, add it now) and bring to a simmer. Stir often to make a thickish gravy.
• Return browned chicken pieces to the pan.
• Reduce heat to low and cover. Simmer for 30 minutes, stirring periodically.
• Transfer chicken and gravy into baking dish. I use a 2.8 liter Corning Ware dish, but a 9x13 dish will work as well.
• Cover and bake at 375 for 30 minutes.
• Note: This dish freezes beautifully. After cooking for the first 30 minutes, cool, place in a freezer bag. When you are ready to cook, defrost and cook, covered at 375 for 45-60 minutes or until hot and bubbly.

Steps:

• 1. Mix first five ingredients in medium sauce pan; add broth to the consistency you prefer. Simmer for 5 minutes