Tuesday, November 13, 2007

All Gravy

Despite our lack of new materials on the blog and our "house guest hiatus", Johnnycakes and I have returned to our little kitchen with a quite a vengeance. We hope to make it up to any readers we may still have left!

One of our favorite dishes is roast chicken thanks to Nigella Lawson on the Food Network. We prepared a large bird over the weekend on the backyard grill. One of the highlights of this meal was the gravy we made to accompany the chicken, veggies and homemade mashed potatoes. As they say, the rest was definitely gravy!

Chicken Gravy

2 cups water
Giblets from chest cavity bird (typically heart, gizzard and liver)
2 Tbsp. herb butter
2 Tbsp. flour
salt and pepper

Add chicken giblets to the water and bring to a boil. Simmer for 30 minutes. After water takes on a brown color, add flour and butter one tablespoon at a time, stirring frequently. Add salt and pepper to taste.

This gravy was excellent. It seemed to thicken a bit more after cooling down a bit. It was excellent on top of the mashed potatoes and chicken breast. This gravy was the perfect teaser right before Thanksgiving.

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