Ingredients
- 8 c. Broth
- 4 Tbsp. Roux (8 tbsp. flour and 8 tbsp. butter, mixed) (up to 8)
- Â Â Neck, liver and gizzard (cooked), minced
- 6 x Hard-boiled egg, minced
- 2 Tbsp. Parsley, minced
- 2 Tbsp. Pimento, minced
Description
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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