Giblet Gravy:
giblets from turkey or chicken, chopped
2/3 c. all-purpose unbleached flour
2 cans low sodium turkey, chicken or vegetable broth
2 1/2 c. hot water
In large sauce pan, over medium heat, saute giblets until cooked through.
Add flour, broth and water. Whisk until smooth and thick. Remove from
heat. Makes 1 quart.
1/2 c. fat pan drippings from cooked beef
2/3 c. all-purpose unbleached flour
2 cans beef broth
2 1/2 c. hot water
In large sauce pan, over low heat, add drippings and flour. Stir until
smooth and bubbly. Remove from heat. Stir in beef broth and water. Bring
to a boil over medium heat, stirring until gravy is thick and smooth. Makes
1 quart.