Cream Giblet Gravy
|Chicken giblets back and neck||1 Pound|
|Water||26 Tablespoon (1 1/2 Cups Plus 2 Tablespoons)|
|Onion||1 Small, sliced|
|Evaporated milk||1 Cup (16 tbs)|
Combine giblets (except liver), back, neck, 1 1/2 cups water and onion in pan; cover.
Simmer 1 hour.
Add liver last 20 minutes.
Remove giblets and chicken pieces (reserve broth); cool; dice and save.
Strain broth, adding water if needed to make 1 cup.
Remove broth to saucepan; stir in flour blended with 2 tablespoons water.
Cook over low heat, until gravy boils 1 minute; stir in milk and chopped giblets and chicken; season with salt and pepper.