Best 4 Grandmas Giblet Chicken Gravy Recipes

GIBLET GRAVY I

Steps:

• In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
• Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
• Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.

GRANDMA CHICKEN (CHICKEN AND GRAVY)

Steps:

• Combine flour and pepper in a ziplock bag.
• Cut chicken into bite sized pieces and add to flour mixture.
• After all chicken is in the bag, close bag and shake to coat chicken pieces.
• Melt butter in a large skillet over medium low heat.
• Slowly brown both sides of chicken in the melted butter. Note: If your skillet isn't large enough, you can do this in batches, it may require additional butter.
• Remove chicken and set aside in a baking dish.
• Cook onion in same pan until soft (if using onion powder, skip this step).
• Add a small amount (approximately 2-3 tablespoons) of the flour/pepper mixture to the water.
• Mix well.
• Pour water and flour mixture slowly into the pan.
• Add chicken broth and thyme (if using onion powder, add it now) and bring to a simmer. Stir often to make a thickish gravy.
• Return browned chicken pieces to the pan.
• Reduce heat to low and cover. Simmer for 30 minutes, stirring periodically.
• Transfer chicken and gravy into baking dish. I use a 2.8 liter Corning Ware dish, but a 9x13 dish will work as well.
• Cover and bake at 375 for 30 minutes.
• Note: This dish freezes beautifully. After cooking for the first 30 minutes, cool, place in a freezer bag. When you are ready to cook, defrost and cook, covered at 375 for 45-60 minutes or until hot and bubbly.

GRANDMA BALLANCE'S GIBLET GRAVY

Steps:

• 1. In a 5qt. pot on medium heat add shortening or oil. Sprinkle in flour until it makes a bubbling covering on bottom of pot. Keep string until the mixture turns a light brown color. Amounts of oil and shortening must be adjusted as needed.
• 2. Have broth ready to add so that the flour mixture does not burn. Add liquid slowly while stirring continually and carefully because it can splatter and burn you.
• 3. When gravy reaches the desired thickness stop adding broth. Continue cooking, stirring and add more broth when it starts to boil and begin to thicken more. Add salt and pepper to taste.
• 4. After gravy has reached desired thickness add gizzards and livers that have been chopped small. Just before serving add more broth if it has thicken up and stir in chopped boiled eggs.
• 5. This can be served on the side in a gravy bowl to be served over the turkey, dressing or mashed potatoes. I also sometimes make a additional gravy with just the broth for those who don't like giblet gravy.

GRANDMA'S GIBLET/ CHICKEN GRAVY

Steps:

• 1. Mix first five ingredients in medium sauce pan; add broth to the consistency you prefer. Simmer for 5 minutes