[Sca-cooks] canned gravy??????

[margali]

<blink, blink>
hm, i frequently use the neck, giblets, wingtips and other trimmed bits 
to make a stock with a basic mirepoix and bouquet garni, and concentrate 
it down a smidge, after straining out all the solids  to stretch the pan 
drippings for regular gravy made with a slurry of flour and cream 
instead of a roux. Thats the way my family has done it. [i would kill 
for one of those little aluminum shaker thingys with the swirly lid that 
mom always used to shake the flour and milk in...i AM getting that if i 
have to sneak into the house while she is on her deathbed and stealing 
it j/k]
margali

Mairi Ceilidh wrote:

> Eggs in giblet gravy (and stringing celery) must indeed be a South GA/North
> FL thing.  My grandmother always put the giblets and hard boiled eggs
> (albeit usually grated instead of chopped) in gravy at Thanksgiving.  I have
> been known to do it myself, on occasion.  It does add a richness that I
> like.  I do agree that there are times when a smooth, creamy gravy is
> required, but I do love chunky giblet gravy.