Amy Nelson's Giblet Gravy   

Ingredients :
8	cup	Broth
4	tbl	Roux (8 tbsp. flour and 8 tbsp. butter, mixed) (up to 8)
		Neck, liver and gizzard (cooked), chopped
6	x	Hard-boiled egg, chopped
2	tbl	Parsley, chopped
2	tbl	Pimento, chopped

How to cook :

Bring broth to a boil and thicken with roux.
(Add more roux to desired gravy thickness) Remove meat from cooked neck and liver and gizzard.
Chop meat and add to broth.
Add eggs, parsley and pimento and season to taste.
Makes about 2 quarts gravy.

Tags : Holiday

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