Silky Giblet Gravy

What Ingredients Do You Need?

• from 1-2 chickens Chicken giblets (neck, heart, gizzard)
• 1-2, optional Chicken liver
• 4 cups Chicken or turkey stock
• 1/2 Yellow onion, quartered
• 1 Celery stalk, halved
• 1 Bay leaf
• 4 tbsp Unsalted butter
• 1/4 cup All-purpose flour
• 1/4 cup Pan drippings from roasted chicken (if available)
• to taste Salt and black pepper

How Do You Make Silky Giblet Gravy?

1. 1

   Simmer the giblets

   Combine the neck, heart, gizzard, stock, onion, celery, and bay leaf in a saucepan. Bring to a boil, then reduce to a simmer and cook for 35-40 minutes until tender.

2. 2

   Add the liver late

   Add the liver, if using, during the final 8-10 minutes of simmering since it cooks much faster than the other giblets.

3. 3

   Strain and chop

   Strain the broth into a bowl, reserving the liquid. Pull the meat from the neck and finely chop the neck meat, heart, gizzard, and liver.

4. 4

   Make the roux

   In a clean saucepan, melt the butter over medium heat, whisk in the flour, and cook for 2 minutes until golden and fragrant.

5. 5

   Build the gravy

   Gradually whisk in the reserved giblet broth, along with any pan drippings from a roasted chicken, whisking constantly to avoid lumps.

6. 6

   Simmer until thickened

   Cook, whisking occasionally, for 8-10 minutes until the gravy reaches your desired thickness.

7. 7

   Add the chopped giblets

   Stir the finely chopped giblet meat into the gravy and simmer for another 2-3 minutes to warm through.

8. 8

   Season and serve

   Confirm the meat has reached at least 165°F, season with salt and pepper, and serve hot alongside turkey or chicken and mashed potatoes.