HOW TO MAKE GIBLET GRAVY WITHOUT GIBLETS RECIPES

Steps:

• Remove neck and giblet pieces from inside chicken cavity. Set aside.
• Rinse chicken, inside and out, under cold running water.
• Carefully cut up the chicken into 8 pieces, reserving backbone for stock.
• Spread chicken pieces out on a sheet pan.
• Sprinkle both sides with Salt and Pepper to taste.
• Place about 2 cups of flour in a mixing bowl.
• One at a time, dredge the chicken pieces in the flour, coating both sides and ends.
• Remove chicken, shaking off any excess flour.
• Set the coated chicken back on the sheet pan. Let it rest while you heat up the Lard.
• Heat the lard in a cast iron skillet to 350º for frying.
• Melted lard should be about ¾ of an inch deep inside the skillet.
• Carefully place pieces of floured chicken in the hot oil, skin side down.
• Do not overcrowd the skillet.
• Let the chicken cook for 7 minutes.
• Cover skillet and let chicken cook for 7 minutes.
• Carefully turn chicken over, cover the pan and let the chicken cook 7 minutes.
• Remove cover and let chicken cook until done. 165F degrees internally.
• Remove chicken from skillet and place on wire rack or brown paper bag to cool.
• Let the chicken cool for 15 minutes before serving.
• Serve warm and Enjoy!