Recipe#997

Servings: YIELD: 100 Portions (2 1/4 Gallons)
Portions: 1/3 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature:

INGREDIENTS

4 lb. giblets
2 cups (1 lb) Meat drippings and clear fat or shortening
1 qt. (1 lb) flour, wheat, general purpose, sifted
2 gal. chicken stock, hot
4 1/2 tbsp. (3 oz) salt
1 tbsp. pepper, black
1 clove garlic, dry, crushed

INSTRUCTIONS

Wash and clean 4 lb giblets. Cover with water; bring to a boil; reduce heat; simmer 1 hour or until tender. Drain; reserve liquid for use as part of stock for chicken gravy or brown gravy. Chop giblets coarsely; add to thickened brown or chicken gravy.

Sprinkle flour evenly over drippings and fat in bottom of pan. Add roux to stock, stirring constantly. Bring to a boil; reduce heat; simmer 10 minutes or until thickened, stirring constantly. Add salt, pepper and garlic.

NOTE: 1. 8 oz Soup and Gravy base, chicken, may be used. Omit salt in and season to taste.