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Giblet Gravy

A home-style Amy Nelson's Giblet Gravy made with Broth, Hard Boiled Egg Chopped, Parsley Chopped, and Pimento Chopped. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 8 cup
• 6
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Bring broth to a boil and thicken with roux. (Add more roux to desired gravy thickness) Remove meat from cooked neck and liver and gizzard.

2. 2

   Chop meat and add to broth.

3. 3

   Add eggs, parsley and pimento and season to taste.

4. 4

   Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherry Zeiss