Amy Nelson's Giblet Gravy Recipe
Servings: 2
Ingredients
- 8 c. Broth
- 4 Tbsp. Roux (8 tbsp. flour and 8 tbsp. butter, mixed) (up to 8) Neck, liver and gizzard (cooked), minced
- 6 x Hard-boiled egg, minced
- 2 Tbsp. Parsley, minced
- 2 Tbsp. Pimento, minced
Directions
- Bring broth to a boil and thicken with roux. (Add in more roux to desired gravy thickness) Remove meat from cooked neck and liver and gizzard. Chop meat and add in to broth. Add in Large eggs, parsley and pimento and season to taste.
- Makes about 2 qts gravy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1107g | |
| Recipe makes 2 servings | |
| Calories 260 | |
| Calories from Fat 138 | 53% |
| Total Fat 15.3g | 19% |
| Saturated Fat 5.16g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 558mg | 186% |
| Sodium 3318mg | 138% |
| Potassium 734mg | 21% |
| Total Carbs 2.24g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.37g | 1% |
| Protein 27.79g | 44% |
