Reference > Farmer's Cookbook > POULTRY AND GAME > Gravy
  Stuffing II Braised Chicken  
CONTENTS · BIBLIOGRAPHIC RECORD

Gravy

Pour off liquid in pan in which turkey has been roasted. From liquid skim off six tablespoons fat; return fat to pan and brown with six tablespoons flour; pour on gradually three cups stock in which giblets, neck, and tips of wings have been cooked, or use liquor left in pan. Cook five minutes, season with salt and pepper; strain. For Giblet Gravy add to the above, giblets (heart, liver, and gizzard) finely chopped.


CONTENTS · BIBLIOGRAPHIC RECORD
  Stuffing II Braised Chicken  
 
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