Giblet Gravy

Course : Gravy
Serves: 1 cup
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2 tablespoons Meat drippings -- (fat and juices)
2 tablespoons All-purpose flour
1 piece Giblets
4 cups Salted water
1/4 teaspoon Salt
1/4 teaspoon Pepper

Preparation / Directions:

Cook gizzard, heart and neck of fowl in 4 cups salted water 1 to 2 hours or until tender. Add liver the last thirty minutes. Remove meat from neck and finely chop giblets.Pour 2 tablespoons drippings to pan. Stir in flour. (Measure accurately so gravy is not greasy.) Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in liquid from giblets. Stir in giblets. Heat until hot.

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