This giblet gravy recipe receives raves from Bobbie’s children, Marcia, John, and Paul. The surprising ingredient here is that it is made from chicken and the turkey giblets are almost optional. Use dark chicken meat only.

Bobbie with her children–John, Paul, and Marcia–pictured at her sister Margie’s 90th birthday party in 2019.

4 chicken legs and thighs

1 cup water

1 cup milk

5 hard boiled eggs

In a stockpot, bring chicken pieces in 8 cups of water to a boil. Reduce heat to medium and cook for 35 – 40 minutes.

Remove the chicken from the broth. Separate the meat from the bone and chop into small pieces. Add water and milk.

After removing shell, separate yolk from the egg white. Chop egg whites. Crumble yolks. To the yolks, add flour and enough water to make a thin sauce. Add this mixture, the egg whites, and the meat to the broth. Allow the gravy to thicken about 15 minutes.

Do not let it boil over and do not let the soup cook away. Salt to taste. Add turkey giblets as desired.

Gravies, Sauces, & Dressings, 2001