Giblet gravy

chowhound

chowhound

New member
I'm making giblet gravy tonight for the first time. The recipe I am using calls for adding chicken stock or pan drippings to the roux, why would I not use the water the giblets were cooking in? It says to strain the giblets in a colander, but nothing about reserving the liquid...
Here's the recipe I am using
 
TexasGirl

TexasGirl

The Invisible
Super Site Supporter
I always use the stock that comes from the water I boil them in and then add canned if I need more liquid.
 
chowhound

chowhound

New member
Well that seemed to be the way I would want to go, but since giblets contains organ meat I just thought I'd better ask. I didn't know if the water turned funky or something.

Thank you both for the advice :^)
 
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