Chicken Giblet Gravy (Turkey Giblet Gravy)


Broth For Gravy

Gravy Ingredients


  1. Place giblets in a small saucepan.
  2. Cover giblets with water.
  3. Add rest of ingredients to saucepan.
  4. Heat to boiling; reduce heat.
  5. Simmer uncovered until gizzard if fork-tender; 10 to 20 minutes.
  6. Pour contents through a strainer and into a small bowl.
  7. Keep broth and toss giblets, bay leaf, and onion.
  8. Place drippings in a saucepan, heat on medium-low.
  9. Mix together flour, poultry seasoning, sage, salt and pepper.
  10. Add flour mixture to drippings.
  11. Incorporate with a whisk stirring constantly until mixture is smooth and bubbly.
  12. Stir in giblet broth; heat to boiling. Boil and stir 1 minute until liquid is slightly thickened.
  13. For a creamy gravy substitute milk for half the giblet broth.


Makes approximately 1 cup of gravy.

Serve with mashed potatoes and roasted chicken.

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Recipe adapted from Betty Crocker's Cookbook. New York: Golden Press (1980).