This Thanksgiving was the first time that I ever attempted making gravy from scratch. It always seemed so intimidating before that I just cracked open a jar and moved on. This year I decided that it was time to tackle my fear. So, when I saw this recipe for Giblet Gravy posted on Simply Recipes I decide to go with it.
The process was relatively simple. Make a stock out of the giblets. Add pan drippings. Add chopped up giblets. Thicken. So that's what I did. It was divine! I, as a rule, do not eat liver or any kind of filtering organ, however, I slurped up every last drop of this gravy, little bits of live and all.
Sadly, I didn't take any pictures, but trust me it was good. I didn't really know how good until last night when I was heating up leftovers and had to use jarred gravy. Oh my god! Swill... jarred gravy is swill now that I have tasted the nectar of the Gods. No, not ambrosia... giblet gravy!
Who knew I would turn out to be a gravy snob?