When Chef Emeril Lagasse was coming to eat at my house, my son, Billy, insisted I make giblet gravy.
“Nobody makes it like you, mama,” he said.
I learned to make giblet gravy from my mama, Linnie Phillips Boone, who is now 90 years old and from her sister, Louise Phillips Page, who passed away several years ago.
Chicken or turkey liver, gizzard and heart 1/4 teaspoon salt
Place giblets and salt in a saucepan. Cover with water and boil until tender. Set aside to cool. Slice in small pieces.
3 eggs boiled, cooled, peeled and sliced across to make round o’s
2 tablespoons shortening
2 tablespoons flour
2 cups broth (or more)
1 teaspoon salt
1/2 teaspoon pepper
Melt shortening in frying pan over medium heat. Add flour. Stir and allow to brown to about the color of peanut butter. Continue stirring while adding broth, salt and pepper. (Season to taste.) Add giblets and eggs. Allow to heat. Serve immediately.
By the way, Billy was correct. Emeril had never seen boiled eggs in giblet gravy. He loved it. Just like a true Southerner, Emeril smacked his mouth over that gravy.
Stay tuned next week for my simple chutney — a must with chicken or turkey dressing and giblet gravy.