A classic Deep South gravy traditionally served with Cornbread Dressing.
Neckbone and giblets from poultry
1/4 sweet onion
1/3 celery stalk
1 clove garlic
1 slice lemon
1 sage leaf
1 bay leaf
3 to 4 cups water
salt and pepper to taste
1 to 2 tablespoons cornstarch
1 to 2 boiled eggs, peeled and diced
Place all ingredients, except cornstarch and eggs in a saucepan. Cover and simmer for one to two hours until giblets are tender.
When done, remove from heat. Remove giblets and neck and reserve. Strain liquid and place back in saucepan. Pull meat from the neckbone and add to pan. Dice giblets and return to pan. Bring to boil.
Dissolve cornstarch in cold water to make a slurry. Gradually add slurry to saucepan stirring constantly until the gravy reaches your desired degree of thickness. Remove from heat and add eggs. Stir. Taste for seasoning and adjust.
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