Ingredients

1 package giblets from a whole chicken or turkey, plus the neck if there is one

1 medium carrot, peeled and halved crosswise

1 medium stalk celery, halved crosswise

5 sprigs fresh parsley, leaves removed

2 sprigs fresh thyme

3/4 to 1 1/2 cups low-sodium chicken or turkey broth, skimmed turkey or chicken pan drippings from roasting, or a combination

6 tablespoons unsalted butter, turkey or chicken fat, or a combination

1/3 cup all-purpose flour

1/4 cup whole milk

1/2 teaspoon kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper, plus more as needed

Instructions

Step 1: Place the giblets, neck, carrot, celery, parsley leaves, and thyme sprigs in a small saucepan. Add enough cool water to cover by about 1 inch and bring to a boil over medium-high heat.

Step 2: Reduce heat to maintain a rapid simmer and cook until the giblets are very tender, about 45 minutes.

Step 3: Remove the saucepan from heat. Strain the contents through a fine strainer into a large liquid measuring cup or heatproof bowl. Transfer giblets and neck to a cutting board, discard aromatics. When cool enough, pick meat from the neck and discard bones. Finely chop the giblets.

Step 4: Add enough low-sodium broth or drippings to the strained liquid to make a total of 2 1/2 cups.

Step 5: Melt butter in a large saucepan over medium heat. Add chopped giblets and neck meat, cooking until the butter begins to brown, about 2 minutes.

Step 6: Sprinkle flour over the giblets and whisk until smooth. Cook, whisking, until the roux turns a nutty brown color, about 2 to 3 minutes more.

Step 7: While whisking constantly, slowly pour in the 2 1/2 cups of liquid. Bring to a simmer and cook, whisking occasionally, until the gravy thickens and the whisk leaves defined trails, about 3 minutes.

Step 8: Whisk in milk, 1/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Continue simmering, whisking occasionally, until the gravy coats the back of a spoon and drips slowly, about 2 to 3 minutes.

Step 9: Taste and adjust seasoning with more salt and pepper as desired. Serve warm over roasted poultry or mashed potatoes.

Tips & Variations

For a richer flavor, use turkey or chicken drippings combined with broth instead of broth alone.

Replace whole milk with heavy cream for a creamier gravy.

If you prefer a smoother gravy, strain again after thickening to remove any small lumps or giblet pieces.

Fresh herbs can be swapped with dried ones, but reduce the amount by half as dried herbs are more potent.

FAQs

Can I make giblet gravy without the giblets?

Yes, you can omit the giblets and use just pan drippings and broth for a simpler gravy, though the flavor will be less rich and traditional.

What if I don’t have fresh herbs?

You can substitute dried parsley and thyme, using about half the amount since dried herbs are more concentrated. Add them during the simmering step for best flavor extraction.