What ingredients do I need to make traditional giblet gravy?

Traditional giblet gravy is made using the giblets from a whole turkey or chicken—typically the neck, heart, liver, and gizzard. You'll also need butter, flour, water or broth, salt, and pepper. Some recipes include a hard-boiled egg to add richness. These ingredients combine to create a flavorful gravy often served with roasted poultry.

How do I prepare giblet gravy from scratch?

Start by browning the giblets in oil to develop flavor, then chop them into small pieces. Make a roux by melting butter and whisking in flour until golden. Gradually add water or broth while stirring to avoid lumps. Add the chopped giblets and simmer until tender. Season with salt and pepper, and optionally stir in chopped hard-boiled egg before serving.

What are giblets, and where do I find them in a turkey or chicken?

Giblets consist of edible organs including the liver, heart, gizzard, and neck. They are usually packaged inside the cavity of whole turkeys and chickens, often wrapped in paper or stored in a small bag. These can be removed before cooking and used to prepare gravy, stock, or stuffing.

Is giblet gravy healthy to eat?

Giblet gravy provides a good source of protein and essential vitamins like iron and B vitamins from the giblets themselves. However, it also contains butter and flour, which add fat and carbohydrates, so portion control is important. Using broth instead of water can improve flavor without adding extra calories.

Can I make giblet gravy without using the liver or egg?

Yes, you can omit the liver if you prefer a milder taste, as it can have a strong flavor. The egg is optional and mainly used in some traditional recipes to enrich the gravy. Leaving out these ingredients won't affect the basic texture but will result in a different flavor profile. Adjust seasoning accordingly to suit your taste.

Giblet Gravy Recipe With Classic Savory Flavor Grandma's Way

Name: Giblet Gravy
Prep time: PT-495157H53M9S
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: – 2 tablespoons canola oil for browning the giblets; – 4 tablespoons unsalted butter to add richness and create the roux; – ½ cup all-purpose flour serves as the thickening agent; – 3 cups water or chicken broth as a substitute forms the base of the gravy; – 1 hard boiled egg, peeled and chopped adds extra richness to the mix; – Giblets from a whole turkey or chicken (gizzard, neck, heart, and liver) provides the core flavor and protein; – 3 teaspoons kosher salt for seasoning to taste; – 2 teaspoons black pepper enhances the savory notes

Ingredients

– 2 tablespoons canola oil for browning the giblets

– 4 tablespoons unsalted butter to add richness and create the roux

– ½ cup all-purpose flour serves as the thickening agent

– 3 cups water or chicken broth as a substitute forms the base of the gravy

– 1 hard boiled egg, peeled and chopped adds extra richness to the mix

– Giblets from a whole turkey or chicken (gizzard, neck, heart, and liver) provides the core flavor and protein

– 3 teaspoons kosher salt for seasoning to taste

– 2 teaspoons black pepper enhances the savory notes

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Instructions

1-First, heat 2 tablespoons of canola oil in a 3-quart pan over medium heat. Brown the giblets, including the gizzard, neck, heart, and liver, on both sides for about 2 minutes per side. Once done, remove them from the pan and set aside for later.

2-Next, chop the gizzard, heart, and liver into small pieces. Use a fork to remove some meat from the neck bones. This step helps release more flavor into the gravy.

3-Then, melt 4 tablespoons of unsalted butter in the same pan. Whisk in ½ cup of all-purpose flour and keep stirring for 1-2 minutes to form a roux. Slowly add 3 cups of water or chicken broth while whisking to avoid lumps.

4-Reduce the heat to low and return the browned giblets and neck bone to the pan. Let it cook for 30-35 minutes until the giblets are tender. Finally, remove the neck bone, stir in the chopped hard boiled egg, 3 teaspoons of kosher salt, and 2 teaspoons of black pepper, then serve hot.

Last Step:

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Notes

⏳ Simmer longer for thicker gravy or add extra water if too thick.
🌿 Add herbs like sage, thyme, or bay leaf for additional flavor.
❄️ Make ahead and refrigerate up to 2 days or freeze for up to 3 months; reheat to boiling before serving.

Author: Brandi Oshea
Prep Time: 10 minutes
Cooking time: 30 to 35 minutes
Cook Time: 35 minutes
Category: Sauce
Method: Sautéing and simmering
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 253
Sodium: 125 mg
Fat: 17 g
Saturated Fat: 7 g
Carbohydrates: 8 g
Protein: 16 g
Cholesterol: 303 mg