Poultry Giblet Pan Gravy Recipe - Cooking Index
Poultry Giblet Pan Gravy Recipe - Cooking Index
| 1/2 cup | 118ml | Poultry pan drippings |
| 1/3 cup | 78ml | Cream |
| 1/4 cup | 15g / 0.5oz | Flour |
| 3 | Egg yolks | |
| Cooked giblets - chopped | ||
| 1 1/2 cups | 355ml | Poultry stock |
Recipe by: [email protected] (Joel Ehrlich) Add the pan drippings to a skillet over medium-low heat. Stir in the flour. Add stock to make the desired amount of gravy. Cook, stirring steadily, until the gravy is smooth. Reduce heat. Simmer 5 minutes. Add the cooked, chopped giblets.
Combine the egg yolks with the cream and blend thoroughly. Blend a little of the hot gravy into the egg and cream mixture. Slowly add the egg and cream mixture to the gravy. Blend thoroughly. Season to taste.
Yields 2 Cups
Source:
Ann Kaye and Hetty Rance
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