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Giblet Gravy Recipe

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★★★★★

4.6 from 96 reviews

This flavorful giblet gravy is a classic accompaniment to turkey or chicken, made by simmering tender giblets with aromatic vegetables and fresh herbs, then thickening the enriched broth into a smooth, savory sauce. Perfect for Thanksgiving or any roast bird dinner, it delivers rich depth and a comforting blend of textures and tastes.

Ingredients

Scale

Giblet Stock

  • 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
  • Water, enough to cover giblets by about 1 inch

Gravy

  • 3/4 to 1 1/2 cups low-sodium chicken or turkey broth, skimmed turkey or chicken pan drippings from roasting, or a combination, to total 2 1/2 cups with the giblet liquid
  • 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

  1. Simmer Giblets: Place the giblets, neck, carrot, celery, parsley leaves, and thyme sprigs in a small saucepan. Cover with cool water by about 1 inch and bring to a boil over medium-high heat.
  2. Cook Until Tender: Reduce heat to maintain a rapid simmer. Cook until giblets are very tender, about 45 minutes. Remove from heat.
  3. Strain and Chop Giblets: 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, remove meat from neck and finely chop giblets and neck meat, discarding bones.
  4. Prepare Liquid: Add enough low-sodium broth or pan drippings to the strained giblet liquid to make 2 1/2 cups total liquid.
  5. Brown Giblets in Butter: In a large saucepan over medium heat, melt unsalted butter or fat. Add chopped giblets and neck meat and cook until butter starts to brown, about 2 minutes.
  6. Make Roux: Sprinkle flour over giblets and whisk to smooth. Cook, whisking, until roux turns a nutty brown color, about 2 to 3 minutes.
  7. Add Liquid and Thicken: Slowly pour in the 2 1/2 cups of prepared liquid while whisking constantly. Bring to a simmer and cook, whisking occasionally, until gravy thickens and whisk trails are visible, about 3 minutes.
  8. Finish Gravy: Whisk in whole milk, 1/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Simmer, whisking occasionally, until gravy coats the back of a spoon and drips off slowly, about 2 to 3 minutes. Adjust seasoning with salt and pepper to taste.

Notes

  • Use low-sodium broth or drippings to better control the salt level in the gravy.
  • For a smoother gravy, strain the chopped giblets before adding them back if you prefer no texture.
  • Adjust the amount of broth or drippings to achieve desired gravy consistency.
  • Saving and skimming turkey or chicken drippings adds rich flavor but be sure to remove excess fat for a less greasy gravy.
  • Giblet gravy is traditionally served warm alongside roast poultry and mashed potatoes.

Keywords: giblet gravy, turkey gravy, chicken gravy, Thanksgiving gravy, giblets, homemade gravy

Find it online: https://kitchenbyclara.com/giblet-gravy-recipe/