This was ladled over Mom's Chicken and Dressing. It's amazing served over mashed potatoes, rice, noodles, or to dip toast in, or served over meat entrees. But over her dressing was the best!

Not everyone is a fan of organ meats. However, last year, my young housekeeper, who hadn't had a giblet (chicken gizzard) in her life, was an instant fan of this gravy. The giblets are extremely soft and mellow flavored.

Ingredients:

1/2 pkg chicken or whole pkg turkey giblets (not the liver)

1 Large Hard Boiled Egg, chopped (2 if small eggs)

2 raw Egg Yolks (3 if small eggs)

2 to 3 cups Chicken or Turkey Stock

1 can Evaporated Milk

1/2 cup fine diced Celery

1/4 cup fine diced Onions

1/3 cup fine diced Green Scallion Onions (reserved)

2 teaspoons Flour

Black Pepper,

Old Fashioned (grey powdered) Poultry Seasoning,

Powdered or Rubbed Sage to taste

About 1 teaspoon Salt

Pinch Sugar

Dissolve about 1 teaspoon salt in a pot in the chicken or turkey stock. If there was any stock left over from cooking chicken for the dressing recipe, use it in this pot. The stock needs to come to at least 2 cups, but 3 cups is much better, add water if needed to make 2 to 3 cups stock. Begin heating.

Wash gizzards and hearts. Peel the bitter yellow skins from any gizzards and throw that away. Put gizzards and hearts in salted broth.

Add fine diced onions and celery (not the scallions), and the seasonings, stir well, bring to a boil. Boil for 15 to 20 minutes, then reduce heat to a simmer, cover and cook on a low simmer for 3 to 4 hours. This will make the gizzards extremely soft. If the gizzards are still slightly tough after 3 hours, cook a bit longer, they will become mashable and soft.

Using a slotted spoon, remove the gizzards and hearts from the pot. Chill them in the fridge until cool enough to handle.

Chop boiled eggs. Mom sometimes used 3 to 4 chopped eggs, but I like it best with 1 to 2 chopped boiled eggs.

Pour evaporated milk (or cream) in a small mixing bowl, add about 1/2 cup of the hot broth to the milk, stir, then dissolve 2 teaspoons flour in the milk/stock, mash and blend until all the lumps of flour are dissolved.

When the chilled gizzards and hearts are cool enough to handle, chop them into small to medium sized dices. Can also use a potato masher, but diced is a prettier presentation. Add to the pot of stock along with the chopped boiled eggs, stir to combine well.

Bring pot to a high simmer, or low boil. Remix the stock/flour/milk mixture, and when the sauce is simmering well, continuously stir the sauce while pouring in a thin stream of the milk and flour mixture. Keep stirring as the sauce thickens up. If it is becoming too thick, add some milk, stock or water to thin it to the consistency you prefer. Let it simmer on low about 15 to 20 minutes, stirring continuously. Then remove from heat, put the lid on it, set aside.

Separate the egg yolks from their whites, pull away any stubborn whites holding onto the yolks. Mix yolks with 3 tablespoons water. Stir until there is no lumps of egg yolks. Make it as smooth as possible before adding to the hot sauce.

Return the stock to a simmer, not boiling, and while stirring continuously, add a thin stream of the egg yolk mixture to the simmering sauce, do not stop stirring. Keep stirring to ensure the yolks have fully emulsified with the thickened gravy. Add a couple of pats of dairy butter and stir until that is also well dissolved in the sauce.

Now the gravy should have a rich golden or yellow color, (depending on the kind of eggs used), and should be silky smooth. The heat from the sauce is more than enough to cook the yolks.

A pinch of sugar can be added and stirred in if desired, but not critically necessary. Taste for salt or seasonings, and adjust to preferences. Add chopped scallions now and stir in well. Don't cook the green scallions while the rest is cooking if you can help it. They're much better added right before serving.

Once thickened to your preferences, keep it covered and warm until ready to serve. Be sure to stir again before serving.

Alternate Option:

There were times Mom chose to thicken her giblet gravy with cornstarch instead of flour as the thickener. That will result in a smooth gravy that's more translucent than the flour version, and a little lighter in consistency.

To do that, follow all the instructions above, except to dissolve 1 teaspoon (or more) cornstarch in the cold milk, (instead of flour dissolved in milk and hot stock).

As before, bring the sauce to a low simmer, add a thin stream of the cornstarch-milk mixture while continuously stirring the gravy. Do not stop stirring after the cornstarch mixture is added, as the cornstarch mixture will quickly become a block on the bottom of the pot if not kept stirred. Keep stirring until the gravy stops getting thicker, and when the gravy has turned translucent.

If it has not turned from an opaque to translucent, then the cornstarch needs to finish cooking.

Add the chopped scallions right before serving. The egg yolks also must be added right before serving, and stirred very well to emulsify them into the gravy.

Serve hot, and stir again before serving. The gravy is meant to be a medium-thick gravy, neither thin nor thick.

My young housekeeping helper was excited about how this tasted. Said she'd never had anything like it before.

The egg yolks add a rich flavor and gold color to the gravy like nothing else can.