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| The Feast |
Ingredients
Reserved liquid from roasting pan
4 cups chicken stock
Giblets from Turkey
1/3 cup all purpose flour
2/3 cup milk
salt and pepper to taste
Preparation
Heat over medium heat until bubbling
Boil giblets in 4 cups chicken stock, finely chop giblets, reserve broth and add to liquid from roasting pan
Add 1/3 cup flour on top of milk and whisk until flour is blended well into milk
Slowly whisk milk/flour mixture into hot liquid from roasting pan. Continue to whisk until gravy mixture begins to thicken slightly. (You can add more milk/flour if it does not thicken. Always put flour on top of milk or it will form sticky lumps) Heat thoroughly but do not boil. Add finely chopped giblets and season with salt and pepper to taste. Serve hot
Makes about 6-7 cups.
Notes from Liz
This is a southern milk gravy. It is very easy to make if you stir and whisk frequently until it is finished. Keep it warm without boiling. I always make extra for left overs (it is VERY good on the Southern Stuffing Balls).
