Ingredients:
1 whole onions
1 whole carrots
2 stalks celery
1 chicken necks
1 chicken gizzards
1 chicken heart
4 cups water
1/2 cup flour, whisked into 2 cups water
2 tablespoons chopped onions
2 tablespoons onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
Directions:
When you put the chicken in to bake, start your chicken giblet stock in a medium pan low heat.
Simmer for 1 1/2 hrs.
Drain broth and reserve.
Discard vegetables.
Pull meat off the neck and chop fine.
Trim gristle from giblets and chop fine.
Chop heart into fine pieces.
Set aside.
Return stock to saucepan& add onions.
Set aside.
Add S& P to flour and whisk in water to make a slurry.
Set aside.
Remove cooked baked chicken from roasting pan.
Let chicken rest under loose foil for 20 minutes.
Meanwhile, pour pan drippings into a grease separater cup.
(Spout on bottom, lets juices pour out while leaving grease in order to discard.) Pour degreased pan dripping back into roasting pan.
Add stock, onions and onion powder to roaster pan.
Put on a burner (low heat) and stir the bottom well to loosen any roasty bits sticking to pan.
When heated through and simmering, turn heat up slightly.
Stir slurry well and add slowly, whisking all the while.
Cook for about 10 minutes or until gravy is thickened.
Add meat.
Taste for S& P.
Heat through and serve.
Be patient as this takes a bit of time.
Serve over sliced chicken and mashed potatoes.
Servings: 12
Time preparation: 30 min.
Time total: 150 min.