Chicken Giblet Gravy (Turkey Giblet Gravy)

• Total time: 30 minutes

Ingredients

Broth For Gravy

• Gizzard, heart and neck from a whole chicken.
• Water
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 bay leaf
• ¼ onion

Gravy Ingredients

• 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)

Ingredients

Instructions

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.

Comments

Makes approximately 1 cup of gravy.

Serve with mashed potatoes and roasted chicken.

Categorized in

• Sauces
• Poultry/Chicken
• Poultry/Turkey

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

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