Chicken Giblet Gravy (Turkey Giblet Gravy)
Broth For Gravy
- Gizzard, heart and neck from a whole chicken.
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 bay leaf
- ¼ onion
- 2 tablespoons drippings from roast chicken (fat and juices)
- 2 tablespoons flour
- ⅛ teaspoon poultry seasoning
- ⅛ teaspoon sage
- Salt and pepper to taste
- 1 cup liquid (meat juices, giblet broth, water, or milk)
Place giblets in a small saucepan.
- Cover giblets with water.
- Add rest of ingredients to saucepan.
- Heat to boiling; reduce heat.
- Simmer uncovered until gizzard if fork-tender; 10 to 20 minutes.
- Pour contents through a strainer and into a small bowl.
- Keep broth and toss giblets, bay leaf, and onion.
- Place drippings in a saucepan, heat on medium-low.
- Mix together flour, poultry seasoning, sage, salt and pepper.
- Add flour mixture to drippings.
- Incorporate with a whisk stirring constantly until mixture is smooth and bubbly.
- Stir in giblet broth; heat to boiling. Boil and stir 1 minute until liquid is slightly thickened.
- For a creamy gravy substitute milk for half the giblet broth.
Recipe adapted from Betty Crocker's Cookbook. New York: Golden Press (1980).