INGREDIENTS:
3 pks of gizzards
Water
12 boiled eggs
Poultry seasoning
Seasoned salt
Garlic powder
Savory
1 medium onion
1 med green pepper
3 celery stalks
Soy sauce
4 packs McCormick gravy mix
10 - 15 bouillon cubes
Flour
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| Gravy | |||
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INGREDIENTS: 3 pks of gizzards Water 12 boiled eggs Poultry seasoning Seasoned salt Garlic powder Savory 1 medium onion 1 med green pepper 3 celery stalks Soy sauce 4 packs McCormick gravy mix 10 - 15 bouillon cubes Flour |
Prep/Cook Time: ~ 1 hour | ||
| RINSE gizzards and add to 5 quart pot | |||
| CUT vegetables into large pieces. Cut onion into 4 slices, green pepper into eight slices and each celery stalk into three pieces. The vegetables will be drained later, so don't cut them too small. | |||
| ADD water and seasonings. Sprinkle poultry seasoning, seasoned salt, garlic powder into pot. Add water until it covers the gizzards. Cook until gizzards are done, approximately 45 minutes. Let cool. Drain vegetables. Save all of the juice for the gravy. | |||
| Chop gizzards as small or as large as you want the pieces. Also chop boiled eggs, not too small. Add chopped eggs to pot. | |||
| ADD 4 packs of gravy mix to a 16 oz measuring cup (2 cups). Add water until level reaches one cup. Stir until gravy mix dissolves. Pour into pot with gizzards and eggs and stir. | |||
| ADD 12 bouillon cubes to pot. Continue to stir.. | |||
| ADD 10 tablespoons of flour to the measuring cup. Add water until it reaches 2 cups full. Stir until flour dissolves. Pour into pot with gizzards. Continue to stir. | |||
| SIMMER for 15 minutes. Continue to stir. Taste. Add soy sauce to taste. Add more flour/water mixture if it needs to be thicker, or just add water if the gravy is too thick. | |||
| SIMMER another 15 minutes while continuing to stir. Remove from heat. | |||
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