Looking for a perfect gravy to complement your main dish? Our Chicken Giblet Gravy is a family favorite that’s simple to make and packed with flavor. Follow our step-by-step guide to whip it up at home.
Ingredients
- 4 to 5 c. chicken broth
- 3 boiled eggs, chopped
- 1 c. chopped chicken
- salt and pepper to taste
- 3 Tbsp. flour (self-rising)
- 2 Tbsp. water
Cooking Method
- Mix first 4 ingredients in saucepan and bring to boil.
- Reduce to low-medium heat and add flour-water mixture.
- Let simmer 5 to 10 minutes over low heat.
Calorie: 200
Total cooking time:20 minutes
Difficulty level: Easy
A Hearty Tale of Chicken Giblet Gravy
Pull up a stool, my friend, and prepare to be regaled with the tale of my latest culinary escapade. It’s a story of triumph and tribulation, of victory and defeat, all centered around that most humble of foods: gravy. But not just any gravy, oh no. This is the tale of the Chicken Giblet Gravy.
A List of Characters (aka Ingredients)
Our story begins with a cast of characters that could rival any Hollywood blockbuster. We’ve got the leading lady, a stunning 4 to 5 cups of chicken broth, the heart and soul of our gravy. Then, there’s the 3 boiled eggs, each one chopped and ready to play their part. Oh, and let’s not forget about the 1 cup of chopped chicken, lending its meaty flavor to the mix. And to spice things up, a dash of salt and pepper to taste.
In the supporting roles, we have 3 tablespoons of flour (self-rising, because it thinks it’s too good for regular flour) and 2 tablespoons of water, who’s just happy to be included.
The Plot Thickens (aka Mixing and Boiling)
So there I was, in my kitchen, armed with nothing but my saucepan and an unwavering determination. I threw the first four ingredients into the saucepan and brought it to a boil, because nothing says ‘I mean business’ quite like a rolling boil.
As the chicken broth bubbled and the eggs bobbed around like tiny edible buoys, I couldn’t help but feel like a mad scientist. I half expected a small lightning storm to start in my kitchen.
A Floury Plot Twist (aka Adding the Flour-Water Mix)
Just when things were starting to get comfortable, I introduced a plot twist. Reducing the heat to low-medium, I added the flour-water mixture. This, my friends, is when the gravy truly began to take form.
The flour, previously sitting in the corner feeling left out, suddenly was the star of the show, thickening up the broth and adding a luxurious texture to the mix. The water, ever the loyal sidekick, helped the flour do its job without stealing the spotlight.
The Simmering Climax (aka Let it Simmer)
Finally, I let the whole thing simmer for 5 to 10 minutes over low heat. Now, if you think watching paint dry is thrilling, let me tell you, watching gravy simmer is an absolute rollercoaster ride. I could barely contain my excitement. Would it burn? Would it turn into a gloopy mess? The suspense was unbearable.
But, like any good story, this one had a happy ending. The gravy turned out perfect. Rich, hearty, and flavorful.
The End… Or is it?
And so, my friends, that is the tale of the Chicken Giblet Gravy. A journey of highs and lows, of broths and flours, of eggs and chickens. It’s a story I’ll tell my grandkids one day, gathered around a simmering saucepan, the smell of chicken and eggs in the air. Until then, why not try making it yourself? Just remember, the real treasure is not the gravy, but the friends we make along the way. Or something like that.
And remember, always keep a good sense of humor in the kitchen. After all, life’s too short to cry over burnt gravy.
