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Giblet Gravy
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 SAUCES, GRAVIES, AND DRESSINGS No.O 016 04
GIBLET GRAVY
Yield 100
Portion 1/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
87 cal
5g
3g
6g
32 mg
402 mg
7 mg
Ingredient
Weight
Measure
Issue
CHICKEN,GIBLETS,FROZEN
3 lbs
1 qts 1-5/8 cup
FLOUR,WHEAT,GENERAL PURPOSE
1-3/8 lbs
1 qts 1 cup
SHORTENING,VEGETABLE,MELTED
1-1/8 lbs
2-1/2 cup
CHICKEN BROTH
1 gal 2 qts
PEPPER,BLACK,GROUND
<1/16th oz
1/8 tsp
Method
1 Wash and clean giblets.
2 Cover with water; bring to a boil; reduce heat and simmer for 1 hour or until tender. CCP: Internal temperature must reach 165 F.
or higher for 15 seconds.
3 Drain; reserve liquid for use as part of stock for chicken gravy or turkey gravy.
4 Sprinkle flour evenly over shortening in bottom of pan. Cook at low heat on top of range, in a steam-jacketed kettle or in 375 F.
oven 30 minutes until flour is a rich brown color. Stir frequently to avoid overbrowning.
5 Use reserved liquid from giblets when preparing chicken broth from mix. Add stock to roux, stirring constantly. Bring to a boil;
reduce heat; simmer 10 minutes or until thickened, stirring constantly.
6 Chop giblets coarsely; add to thickened chicken or turkey gravy.
7 Add pepper. Stir to blend. CCP: Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 1/4 Cup |
| Calories: | 87 cal |
| Carbohydrates: | 5g |
| Protein: | 3g |
| Fat: | 6g |
| Cholesterol: | 32 mg |
| Sodium: | 402 mg |
| Calcium: | 7 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN,GIBLETS,FROZEN | 3 lbs | 1 qts 1-5/8 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 1-3/8 lbs | 1 qts 1 cup | |
| SHORTENING,VEGETABLE,MELTED | 1-1/8 lbs | 2-1/2 cup | |
| CHICKEN BROTH | 1 gal 2 qts | ||
| PEPPER,BLACK,GROUND | <1/16th oz | 1/8 tsp |
| Method: | |
|
1 Wash and clean giblets. 2 Cover with water; bring to a boil; reduce heat and simmer for 1 hour or until tender. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 3 Drain; reserve liquid for use as part of stock for chicken gravy or turkey gravy. 4 Sprinkle flour evenly over shortening in bottom of pan. Cook at low heat on top of range, in a steam-jacketed kettle or in 375 F. oven 30 minutes until flour is a rich brown color. Stir frequently to avoid overbrowning. 5 Use reserved liquid from giblets when preparing chicken broth from mix. Add stock to roux, stirring constantly. Bring to a boil; reduce heat; simmer 10 minutes or until thickened, stirring constantly. 6 Chop giblets coarsely; add to thickened chicken or turkey gravy. 7 Add pepper. Stir to blend. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence