Recipes for a Crowd

1 Wash and clean giblets.
2 Cover with water; bring to a boil; reduce heat and simmer for 1 hour or until tender. CCP: Internal temperature must reach 165 F.
or higher for 15 seconds.
3 Drain; reserve liquid for use as part of stock for chicken gravy or turkey gravy.
4 Sprinkle flour evenly over shortening in bottom of pan. Cook at low heat on top of range, in a steam-jacketed kettle or in 375 F.
oven 30 minutes until flour is a rich brown color. Stir frequently to avoid overbrowning.
5 Use reserved liquid from giblets when preparing chicken broth from mix. Add stock to roux, stirring constantly. Bring to a boil;
reduce heat; simmer 10 minutes or until thickened, stirring constantly.
6 Chop giblets coarsely; add to thickened chicken or turkey gravy.
7 Add pepper. Stir to blend. CCP: Hold for service at 140 F. or higher.