Amy Nelson's Giblet Gravy Recipe


  • 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


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…

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