Giblet Gravy
This old fashioned giblet gravy comes straight from a 1940s World War II victory cookbook and uses just 4 simple ingredients. Turkey or chicken giblets simmer into a rich homemade stock, so you don't need any pan drippings to make it! It's the perfect make-ahead Thanksgiving gravy to spoon over turkey, mashed potatoes, and stuffing.
Servings 4
Ingredients
- Chicken or Turkey Giblets
- Chicken or Turkey Neck
- 2 Tablespoons Chicken or Turkey Fat or Butter
- 2 Tablespoons Flour
- Salt and Pepper to taste
Instructions
- Place the giblets and the neck in a saucepan and cover them with cold water.
- Simmer slowly.
- When tender (about 45 minutes to an hour), remove the meat from the neck and chop it finely with the giblets.
- Save the stock in which the giblets and neck were cooked.
- Heat the fat or butter in a small saucepan and when it is hot, stir in the flour.
- Cook for two minutes, then add one cup of the stock you saved, pouring it in gradually so it won't thin the gravy too much.
- If the gravy seems too thick, add a little hot water.
- Add the chopped giblets and neck meat and season to taste with salt and pepper.
Notes
Helpful Tips
- Find the giblet bag first: Turkey giblets usually come tucked in a paper or plastic bag inside the turkey cavity or the neck opening. Pull it out as soon as your turkey thaws so you can get the stock going early.
- No turkey? Use chicken giblets: Many grocery stores sell chicken gizzards, hearts, and livers by the package. They make a lovely giblet gravy any time of year, not just at Thanksgiving.
- Add the liver last: The liver cooks much faster than the gizzard and can turn grainy or bitter if it simmers too long. Toss it in for the last 15 minutes, and it stays tender.
- Skim the foam: As the giblets simmer, a little foam may rise to the top. Skim it off with a spoon for a cleaner, clearer stock.
- Pour the stock in slowly: Adding the stock a little at a time while you stir is the secret to lump-free gravy. The old recipe says the same thing, and it really works!
- Make it ahead: Simmer the giblets and neck a day or two before Thanksgiving and refrigerate the stock and chopped meat separately. On the big day, the gravy comes together in about 10 minutes.
- Want more gravy? This recipe makes about 1 1/4 cups, which is perfect for a small table. For a crowd, double everything and add a little extra broth if you run short on stock.
- Boost it with drippings: You don't need pan drippings for this gravy, but if you have them, stir in a spoonful for extra roasted flavor. It's a fun way to get the best of both worlds.
- Not a fan of chunks? If your family is picky about giblet pieces, chop them extra fine or give the finished gravy a quick whirl with an immersion blender. You'll keep all the flavor with a smoother texture.
- Make it gluten-free: Swap the flour for an equal amount of a 1-to-1 gluten-free flour blend. You can also skip the roux and thicken with a cornstarch slurry instead.