Prep Time: 10 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 20 minutes
- Poultry giblets (gizzard, heart, neck)
In 3-quart saucepan, combine gizzard, heart, neck, and enough water to cover; heat to boiling over high heat. Reduce heat; cover and simmer 45 minutes. Add liver and cook 15 minutes longer. Strain giblet broth through sieve into large bowl. Pull meat from neck; discard bones. Coarsely chop neck meat and giblets. Cover and refrigerate meat and broth separately.
To make gravy, remove rack from roasting pan. Strain pan drippings through sieve into 4-cup measuring cup or medium bowl. Add 1 cup giblet broth to hot roasting pan and heat to boiling, stirring until browned bits are loosened from bottom of pan; add to drippings in measuring cup. Let stand 1 minute, or until fat separates from meat juice. Spoon 2 tablespoons fat from drippings into 2-quart saucepan; skim and discard any remaining fat. Add remaining giblet broth and enough water to meat juice in cup to equal 3-1/2 cups.
Heat fat in saucepan over medium heat; stir in 2 tablespoons all-purpose flour and 1/2 teaspoon salt. Cook, stirring, until flour turns golden brown. With wire whisk, gradually whisk in meat-juice mixture and cook, whisking, until gravy has thickened slightly and boils; boil 1 minute. Stir in reserved giblets and neck meat; heat through. Pour gravy into gravy boat.
Yield: about 3-1/2 cups
Source: The New Good Housekeeping Cookbook by Susan Westmoreland, Editor (Hearst Books)
Reprinted with permission.