Comments on: Giblet Gravy (Plus VIDEO)

By: ImmaculateBites

ImmaculateBites — Thu, 16 May 2024 10:46:00 +0000

In reply to Iris.

Hi Iris,
I would do 50/50 or If you particularly enjoy the flavor of either gizzards or liver, you can adjust the ratio to suit your taste. Some people prefer more liver for its distinct flavor, while others might favor gizzards for their texture.

Remember to cook the gizzards and liver thoroughly before adding them to your gravy. Gizzards usually take longer to cook and become tender compared to liver, which cooks quite quickly.

By: Iris

Iris — Thu, 16 May 2024 17:55:00 +0000

How do you know how much gizards and liver to use if making ahead using separate packaed gizzards and liver? Trying today.
.

By: Imma

Imma — Thu, 16 May 2024 13:00:00 +0000

In reply to Deborah. Yeah, I would love to hear from you once you try. Please let me know how it goes and if it is according to your mother's recipe how the taste. Thank you!

By: Deborah

Deborah — Thu, 16 May 2024 04:00:00 +0000

This looks so similar to my mother’s recipe. I know it will be delicious. Cannot wait to try this. So glad to receive your recipes! Thank you!.

By: ImmaculateBites

ImmaculateBites — Thu, 16 May 2024 13:41:00 +0000

In reply to Deb Wilson. Hi Deb! Not only do the eggs add more nutrients to our homemade gravy, but they also add lovely texture and flavor.