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Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Makes about 2 1/2 cups
Photo: Hector Sanchez; Styling: Buffy Hargett

How to Make It

Step 1

Melt butter in a small saucepan over medium heat. Add onion, and sauté 3 to 4 minutes or until tender. Add garlic; sauté 1 minute. Add flour, and cook, stirring constantly, 2 minutes. Stir in broth and next 3 ingredients, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 10 to 15 minutes or until giblets are thoroughly cooked and gravy is thickened. Stir in sherry and egg just before serving.

Step 2

* 1/4 cup each finely chopped chicken gizzards and livers may be substituted.

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