Apple Cider Gravy with Giblets
Simmer giblets in water for about 20 minutes. Strain water and reserve for gravy. Allow giblets to cool and chop very fine.
To make the roux: Melt butter in a saute pan. Add flour and cook over medium heat, stirring constantly until golden brown.
Bring reserved stock and cider to a boil. Whisk in roux and simmer until thick. Add giblets and season with salt and black pepper.
Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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