1 set of turkey or chicken giblets, rinsed
salt and pepper
2 T. organic dry white wine (if tolerated)
2 c. chicken broth
Place giblets in saucepan with chicken broth. Bring to a boil, then lower heat to simmer, and cook about 20 minutes. Remove from heat and allow to cool slightly. Remove the gizzard to a cutting board and pare away the tough muscular parts. Dice the remaining meat and place it all in the cup of a high-speed blender. Add 3/4 c. of the broth from the pan, and blend until smooth, about 1 minute.
Add the blended giblets back into the saucepan with the remaining broth, and turn the heat to low. Add salt and pepper to taste, and swirl in the wine. Cook a few minutes, until heated through. Serve with roasted poultry. Makes about two cups of gravy.
© Betsy Leighton / dairyfreegaps.wordpress.com
