|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||0%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ever wondered what to do with the little bag of giblets that typically come inside a turkey or chicken? You make this gravy with giblets, consisting of the heart, liver, gizzards, and neck meat. It takes a little bit of effort—most of it is hands-off time for ingredients to simmer—but it adds so much rich, savory flavor.
This is a classic old-fashioned Southern-style giblet gravy made with the addition of hard-boiled eggs. If you like an egg-free gravy, feel free to omit the eggs. Use this recipe to make a delicious gravy to go with your chicken, Cornish game hens, or roasted turkey.
Put the turkey drippings in a gravy separator to eliminate the excess fat. If you don't have turkey drippings, use a good-quality turkey or chicken stock. For a richer, creamier gravy, stir in some heavy or light cream or half-and-half just before it's done.
Click Play to See This Old-Fashioned Giblet Gravy Recipe Come Together
Giblets from a whole turkey or chicken
4 cups cold water
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups pan drippings (or turkey or chicken broth)
1/2 cup milk (or half-and-half)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large hard-boiled eggs, chopped
Gather the ingredients.
Remove liver from giblets and refrigerate.
Place the remaining giblets into a saucepan and cover with 4 cups cold water; bring to a boil. Reduce the heat to low and simmer the giblets for about 1 1/2 to 2 hours. Add the liver to the saucepan and simmer for another 30 minutes.
Place a mesh strainer or colander over a bowl. Drain the giblets and set the liquids aside to use in the gravy, if needed. Let the giblets cool. Remove the meat from the neck and chop with the rest of the meat.
Melt the butter in a heavy saucepan and stir in the flour. Cook and stir for 3 to 5 minutes, or until the roux just barely begins to turn golden.
If you don't have drippings from a roasted turkey or chicken, or if you only have a small amount, add the giblet broth or chicken or turkey stock to make 2 cups. Slowly stir in the drippings and/or broth into the roux. Add the milk or half-and-half. Continue cooking and stirring until thickened.
Taste and season the gravy with kosher salt and freshly ground black pepper.
Stir in the chopped hard-boiled eggs and chopped giblets and serve. Enjoy.
How Do You Remove the Giblets?
Typically, when you buy a whole turkey or chicken, the giblets are in a bag inside the cavity of the bird. Defrost (if necessary), remove the bag from the inside, remove the giblets from the bag, and use as the recipe directs. Sometimes there is more than one bag, so be sure to check the cavity carefully.
Sometimes the manufacturer's packaging will indicate if the giblets are inside the bird. However, there are occasions when the giblets were removed and not repackaged inside the bird. If you buy from a farmer, you're almost guaranteed to find the giblets inside the bird.
- For a richer, creamier gravy, add some cream (heavy or light) or half-and-half just before serving.
- Add a sliced medium onion and 2 stalks of sliced celery to the saucepan along with the giblets. If desired, use a strainer to reserve the giblet broth to use along with the drippings.
- Add 1/4 cup to 1/2 cup of finely chopped onions to the butter and sauté until tender before adding the flour.
- Add a few tablespoons of minced shallots to the butter and sauté until tender.
- Add about 1/2 teaspoon of chopped fresh sage, 1/4 teaspoon of finely chopped fresh rosemary, and a pinch of freshly chopped thyme leaves.