Recipe Preparation Remove cooked poultry from pan and keep warm. Drain off all but 4 tablespoons fat. Add 4 tablespoons flour and cook until brown. Add 2 cups hot chicken stock in which giblets, neck, and tip of wings have been cooked. Cook 5 minutes, stirring in the brown bits that cling to the pan. Season with salt and pepper. Chop the cooked giblets and add if desired. Serve hot alongside carved meat. Ingredients Love Making Tips - Main dishes | Poultry [1] Posted by: n\a | Rating: 0.00 0 give your vote +5 Your comments and suggestions : Your Name: Your Email: Comments:

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