Ingredients
4 cups chicken or turkey stock
1 cup giblets (neck, heart, liver, and gizzard)
100 g butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup all-purpose flour
Salt, to taste
Black pepper, to taste
Fresh herbs (like thyme or parsley), optional
1/2 cup milk
Method
1. Begin by placing giblets in a saucepan with the stock. Bring it to a gentle boil and let it simmer for about 30 minutes. Remove them from the broth and chop into small pieces.
2. Melt the butter in a large pan over medium heat. Add the chopped onion and celery, cooking until they are soft, which should take about 5 minutes.
3. Sprinkle the flour into the pan while stirring constantly. Continue cooking this mixture for around 2 minutes until it forms a paste.
4. Slowly pour in the reserved stock, stirring continuously to avoid lumps. Add salt and black pepper to taste. Mix in the chopped giblets and fresh herbs if using.
5. Finally, stir in the milk to the gravy. Cook for a few more minutes until it thickens to your desired consistency. Adjust seasoning if needed.
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