|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
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