Giblet gravy

Step 2 Deglaze and boil

When the giblets and onions begin to stick to the pan, deglaze with sherry*.

Simmer and stir to remove any crispy bits from the bottom, then add 2 eggs, vegetables, and water to cover. Simmer for a while, replenishing the liquid as necessary. The eggs will thoroughly hardboil during the process.

Vegetables:
2-3 carrots, coarsely chopped
2-3 ribs celery, coarsely chopped
handful parsley

*Sherry is a sweet fortified wine; any similar beverage will do. The alcohol cooks off entirely, so it's the sugars and taste complexity you're after.

Comments

[nathan42100]

Just some advice, NEVER POOR ALCOHOLIC BEVERAGES or anything flammable INTO A POT WHILE IT IS ON THE STOVE. First remove the pot, then put the liquid in, then put it back on the stove. Failure to do so may result in you loosing your hand. This is because if the liquid catches fire, it can travel up into the bottle thus exponetially increasing the size of everything in there faster than the neck of the bottle can handle, causing it to explode throwing glass everywhere. Looks good by the way

[canida]

Sherry is about 35 proof (~17% alcohol); this isn't a high enough concentration to catch on fire. Wine and beer are both low enough in alcohol that you've nothing to worry about. For a flambe you need a minimum of 60 proof, or 30% alcohol by volume; 80 proof is considered ideal. In this case your warning is quite correct.