Roasted Chicken With Giblet Gravy

Ingredients

• 1 whole fowl (or young chicken, split)
• 1 pint water
• Giblets
• 1 spoonful flour
• ½ pint milk
• 1 lump butter
• Salt and pepper
• Parsley

Method

1. 1 Season and stuff the fowl as for roasting. Place in a dutch oven or stove with 1 pint of water.
2. 2 Cook until half done, then add the giblets. Continue cooking until both the fowl and giblets are fully done.
3. 3 Remove the giblets, chop them finely, and set aside.
4. 4 In the remaining liquid, stir in flour mixed with milk, a lump of butter, salt, pepper, and parsley. Boil briefly to thicken.
5. 5 Return the chopped giblets to the sauce. Dish the fowl and pour the gravy over top.