How to make it

  • Cook the giblets, neck etc, with the aromatic vegetables, stock and seasoning.
  • Remove giblets, neck, etc, and allow to cool. Remove the meat from the neck bones and dice the meat, liver, heart and gizzard. Set aside until needed.
  • Strain the cooking liquid and adjust with stock to 4 cups.
  • Use a 1/4 water to make a past of the cornstarch. There should be no lumps. Set aside until needed.
  • Heat the stock to boiling.
  • Whisk in the cornstarch mixture and stirring constantly add the meat and cook until thickened.
  • Adjust seasonings.
  • Stir in the chopped parsley and chopped hard-boiled egg.

Reviews & Comments 2

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  • mommardz 7 years ago
    Just wanted to let you know, the cornstarch details in your recipe saved my gravy! I couldn't figure out why mine wasn't thickening.
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    " It was excellent "
    mamalou ate it and said...
    This looks delicious! I am saving this one!
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