Recipe for Giblet Gravy

Perhaps you've never heard of giblet gravy. Maybe you're not even interested in giblet gravy. But if you've heard of it but never made it and would like to try it, you're welcome to try my recipe. I don't actually put "giblets" in my gravy, as we're picky where chicken and turkey are concerned and prefer white meat to anything else. I usually buy some chicken breasts and boil them to put in my gravy. But as with most things, that's a matter of preference.

Ingredients:

chicken or turkey meat or giblets

3 eggs

1 stick plus 2 Tablespoons butter or corn oil margarine

2/3 cup all-purpose flour

3 cans chicken broth

1 can cream of chicken soup

chicken bouillon (optional)

black pepper if desired

Recipe:

Boil the chicken you plan to use. When cool, cut or tear it up into very small pieces and set aside.

Boil three eggs. When cool, peel and cut up fine. Set aside.

Put in a large pot: 1 stick plus 2 tablespoons butter or corn oil margarine. Melt over low heat.

Stir in 2/3 cup flour to make a paste.

Heat and stir, but do not brown.

Add three cans of chicken broth and keep stirring.

Add 1 can cream of chicken soup and a chicken bouillon cube. Stir till gravy starts to thicken.

Add the cut-up chicken and eggs and mix in well.

Add black pepper if desired.

If you would like your gravy a little more salty, you might try adding another bouillon cube or two. If you don't like much salt, leave out the bouillon cubes unless you can find some low sodium ones.

This gravy can be made a day or so early and refrigerated, then warmed up when needed. Serve over mashed potatoes and/or cornbread dressing.