A recipe from Judy, shared on our forum.
Ingredients:
- giblets
- water
- bay leaf
- celery
- chopped onion
- salt and pepper
- thyme, optional
Preparation:
Place the neck, heart, and gizzard from the chicken in a pot. Cover with water and add a bay leaf, celery leaves, and a coarsely chopped onion, salt and pepper. I usually add some thyme, also. For more flavor, I like to use homemade chicken broth instead of water, or you can use canned. Cook about 2 hours, checking for tenderness. You can add the liver during the last 15 minutes of cooking. Drain and reserve the stock. Remove the meat from the neck, and chop this meat with the giblets.
If you can chill the drippings from the roasting pan, it will be easier to separate the fat from the drippings. Measure 1/2 cup of the fat into a saucepan, and blend in 1/2 cup of flour and cook until bubbly. Measure the skimmed drippings and add enough of the reserved stock (and water if necessary) to make 6 cups, and add to the pan. Stir constantly until thickened. Add the cut up giblets and 2 chopped hard cooked eggs. Season to taste.
Shared by Judithc1
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