Preparation:
Cook gizzard, heart and neck of fowl in 4 cups salted water 1 to 2 hours or until tender. Add liver the last thirty minutes. Remove meat from neck and finely chop giblets.Pour 2 tablespoons drippings to pan. Stir in flour.
(Measure accurately so gravy is not greasy.) Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in liquid from giblets. Stir in giblets. Heat until hot. |
