|I can't remember a Sunday when chicken wasn't fried in an iron skillet. During the winter meals
included Mom's mashed potatoes, homemade noodles, and fresh peas. Summer sides included
fresh salads, sliced tomatoes with salt and pepper, onions and cucumbers soaking in vinegar.
Sitting on the table along side her crispy crunchy chicken was gravy. She would drain the skillet
grease leaving the left over bits from frying the chicken, add milk, flour, salt and a pinch of pepper.
With a few slow stirs the mixture turned into a thick gravy.
I inherited my mom's recipe boxes and started a collection of little tin recipe boxes.
Now I am sharing these handwritten recipes with you, adding others as I find them. Since this is a
hobby, I can only afford to buy so many recipes at a time. I find few gravy recipes written down.
Perhaps these recipes were so easy to remember no one bothered to keep records.
|Giblet Gravy Reicpe
1/4 cup butter
1/4 cup flour
1/2 tsp salt
2 cups chicken broth
1 gizzard, chopped finely
1 liver - same way
Melt butter, add flour and salt. Blend well. Add broth and finely chopped
gizzard and liver. Cook until thick, stirring constantly.
Blend 1/4 cup of softened butter and 1 t of Kitchen Bouquet into 1/4 cup all purpose flour. Stir with 2 cups
broth from giblets over low heat for 2 - 3 minutes. Add chopped, cooked giblets if desired. Season to
taste. (Cook giblets approximately 2 hours and strain off broth.)
As I have stated earlier, I am not a professional cook. I do not know what Kitchen Bouquet is or if it can
still be purchased