Chicken giblet gravy is a classic comfort food that brings rich flavor and tradition to your table. If you’ve ever wondered how to make chicken giblet gravy from scratch, this guide will walk you through the process in an easy, friendly way. Whether you’re preparing a holiday feast or just want to elevate your weeknight dinner, this gravy recipe is sure to impress.
What Are Giblets?
Before we dive into the recipe, let’s clarify what giblets are. Giblets typically include the heart, liver, gizzard, and neck of the chicken. These parts are often tucked inside the cavity of a whole chicken or turkey and are packed with flavor that makes a wonderfully rich gravy.
Ingredients You’ll Need
– Giblets from a whole chicken (heart, liver, gizzard, neck)
– 2 tablespoons canola or vegetable oil
– 4-5 tablespoons unsalted butter
– ½ cup all-purpose flour
– 3 cups water or chicken stock (homemade or store-bought)
– 1 hard-boiled egg, peeled and chopped (optional but traditional)
– Salt and pepper to taste
Optional for extra flavor: chopped onions, carrots, celery, or herbs like thyme and bay leaf can be used to make a flavorful stock if you want to go the extra mile.
Step-by-Step Guide to Making Chicken Giblet Gravy
1. Prepare the Giblets
Start by rinsing the giblets under cold water. Heat oil in a medium saucepan over medium heat. Add the giblets and brown them on all sides for about 2 minutes per side. This step brings out deep flavor. Remove the giblets and set aside to cool slightly.
2. Chop and Extract Meat
Once the giblets are cool enough to handle, chop the heart, liver, and gizzard into small pieces. Use a fork to remove any meat from the neck bones. This meat will add texture and richness to your gravy.
3. Make the Roux
In the same pan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly until the mixture turns a light golden brown. This roux will thicken your gravy and give it a smooth texture.
4. Add Liquid and Simmer
Slowly pour in 3 cups of water or chicken stock, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and add the chopped giblets and neck meat back into the pan. Reduce heat to low and cook for 30-35 minutes until the giblets are tender and the gravy has thickened.
5. Final Touches
Remove the neck bone from the gravy. Stir in the chopped hard-boiled egg if you like, which adds a traditional touch and extra texture. Season the gravy with salt and pepper to taste. If you want a creamier gravy, you can add a splash of cream at this stage for a silky finish.
6. Serve Hot
Serve your chicken giblet gravy hot alongside roasted chicken, mashed potatoes, stuffing, or your favorite sides. It’s perfect for a comforting meal or festive occasion.
Tips for Perfect Giblet Gravy
– Make Stock Ahead: For deeper flavor, simmer the giblets with aromatic vegetables (onion, carrot, celery) and herbs to make a homemade stock before making the gravy.
– Avoid Lumps: Whisk continuously when adding liquid to the roux to keep the gravy smooth.
– Adjust Consistency: If the gravy is too thick, add a little more hot stock or water. If too thin, let it simmer longer to reduce.
– Use Pan Juices: If you’ve roasted your chicken, add some pan drippings to the gravy for extra richness.
Chicken giblet gravy is a delicious way to make use of every part of the bird and create a sauce that’s bursting with flavor. With simple ingredients and straightforward steps, you can master this traditional recipe and impress your family and friends with a homemade touch.
Enjoy the comforting taste of chicken giblet gravy—your new favorite gravy recipe!