If you are going to deglaze the pan anyway, what the flim-flam is the “tinfoil” for?
Also, I’m pretty sure the writer didn’t mean for the cook to add two cups of water and all of the giblet stock; that would make mighty thin gravy, particularly since he forgot to mention that you chop up the giblets and put them in too.
What’s with specifying an exact amount of liquid but an undetermined amount of flour? And then suggesting that the yummy drippings be camouflaged under worcestershire sauce? Salt is all you need, and not much of that.
If you are going to deglaze the pan anyway, what the flim-flam is the “tinfoil” for?
Also, I’m pretty sure the writer didn’t mean for the cook to add two cups of water and all of the giblet stock; that would make mighty thin gravy, particularly since he forgot to mention that you chop up the giblets and put them in too.
What’s with specifying an exact amount of liquid but an undetermined amount of flour? And then suggesting that the yummy drippings be camouflaged under worcestershire sauce? Salt is all you need, and not much of that.