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Giblet Gravy #5


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Ingredients:

  • 7 qt WATER
  • 3 lb -
  • 6 1/4 oz SOUP GRAVY BASE CHICKEN
  • 1/2 ts PEPPER BLACK 1 LB CN

Directions:

1. WASH CLEAN GIBLETS. COVER WITH WATER; BRING TO A BOIL; REDUCE HEAT; SIMMER 1 HOUR OR UNTIL TENDER. DRAIN; RESERVE LIQUID FOR USE AS PART OF STOCK FOR CHICKEN GRAVY OR TURKEY GRAVY. CHOP GIBLETS COARSELY; ADD TO THICKENED CHICKEN OR TURKEY GRAVY.
 
Recipe Number: O01604
 
SERVING SIZE: 1/3 CUP
 
From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.