Giblet gravy is a rich, flavorful gravy that is traditionally served with poultry dishes like turkey, chicken, and duck. It is made by using the cooked giblets (heart, gizzard, liver) of the bird, broth, flour, seasonings, and other ingredients to create a smooth, delicious gravy. Giblet gravy has a distinct, savory flavor that comes from the liver and giblets and adds extra richness and nutrition to holiday meals, Sunday roasts, and other special occasions. In this article, we will explore what exactly giblet gravy is made from and look at some classic recipes and tips for making perfect giblet gravy at home.
What are Giblets?
Giblets refers to the edible offal or organs of poultry like chickens, turkeys, ducks, and geese. The most common giblets used in gravy making are:
- Gizzard – A muscular stomach used for grinding up food. The gizzard has a rich, meaty flavor.
- Heart – Adds texture and deep, savory notes.
- Liver – Contributes an earthy, mineral-like flavor and smooth texture.
- Neck – Adds extra meat and gelatin for richness.
These organs and bits are packed inside the body and neck cavities of whole birds sold at the grocery store. Other less common giblets you may find are the kidneys, pancreas, testicles, and spleen. Giblets can be rinsed, simmered, sautéed, or cooked as part of the whole bird. Cooked giblets are then finely chopped and added to gravy.
Key Ingredients in Giblet Gravy
In addition to cooked giblets, here are the other main ingredients that go into giblet gravy:
Broth
Giblet broth forms the base and adds moisture and flavor. Broth is made by simmering the giblets, neck, and wing tips in water for 1-2 hours until tender. For extra richness, broth can also be supplemented with chicken or turkey drippings.
A Thickener
Usually a roux – a mixture of fat (butter or oil) and flour that is cooked into a thick paste. The roux thickens the gravy as it simmers. Cornstarch combined with cold water is also an option.
Aromatics
Onion, garlic, celery, carrots, parsley and other herbs and veggies lend fresh flavor and aroma to the gravy.
Seasonings
Salt, pepper, poultry seasoning, sage, thyme, rosemary, and other dried herbs and spices are used to season the gravy.
Other Liquid
Additional chicken or turkey drippings, wine, cream, or milk can be added for more depth.
Classic Giblet Gravy Recipe
Here is a standard recipe and method for making rich, savory giblet gravy from scratch:
Ingredients
- 1 lb giblets and neck from turkey or chicken
- 2 quarts water
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- Poultry seasoning
- Fresh parsley
- Salt and pepper to taste
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 to 2 cups turkey or chicken broth
Steps
- Rinse giblets and neck and place in a pot with water, half the onion, 1 stalk celery, 1 clove garlic, poultry seasoning, parsley and a pinch of salt. Bring to a boil, then reduce heat and simmer for 1-2 hours.
- Remove cooked giblets and neck and set aside to cool. Strain the broth. Chop the giblets and neck meat finely.
- Make a roux – melt butter in a saucepan over medium heat. Whisk in the flour and cook 2-3 minutes to remove raw flour taste.
- Whisk in 1 to 2 cups of the giblet broth slowly to the roux to create a smooth gravy. Simmer 10 minutes.
- Add remaining onion, celery, garlic, parsley, and season with salt and pepper to taste.
- Add chopped giblets and neck meat to the gravy. Simmer 15 minutes more until nicely thickened. Adjust seasonings as needed.
For a silky smooth gravy, you can strain out the solids with a mesh strainer after cooking. This classic recipe can be tweaked and embellished in many ways to suit your preferences.
Tips for Making Great Giblet Gravy
Here are some helpful tips for getting the most flavor and best texture when making giblet gravy:
- Gently simmer the giblets – too high heat can cause them to toughen.
- Chop giblets finely or put through a food processor for smooth texture.
- Skim excess fat from the top of the gravy as it simmers.
- For a thinner gravy, add more broth. For thicker, cook the roux a bit longer.
- Add a splash of wine or lemon juice to brighten the flavor.
- Let the finished gravy sit 15 minutes for fullest flavor development.
- Strain for a velvety smooth gravy or leave some texture.
- Keep the gravy warm in a double boiler or slow cooker at dinnertime.
Using a Gravy Separator
A gravy separator is a kitchen tool that can simplify the gravy making process. It separates the fat from the juice when pouring off your cooked turkey or chicken drippings.
To use a gravy separator:
- Pour the drippings into the separator.
- Let them sit about 5 minutes so the fat rises to the top.
- Pour the clear gravy from the bottom valve into your gravy pot, leaving the fat behind.
This gives you defatted gravy in one simple step. You can then use the flavorful gravy juice as a base and thicken it with a roux as normal. Gravy separators are useful for getting gravy with less fat and calories but all the meaty flavor.
Giblet Gravy Variations
While the classic recipe uses chicken or turkey giblets, you can give giblet gravy more unique flavors by using these substitutions:
- Goose giblets – Richer and fattier for a intense holiday gravy
- Duck giblets – Bold, dark meat flavor
- Pheasant, quail or other game birds – Wild, distinctive taste
- Beef or veal giblets – Heartier, meaty profile
- Pork neckbones – Savory, slightly sweet flavor
- Smoked giblets – Deep, smoky nuances
Experiment with various giblets and seasonings to customize your perfect gravy.
Serving Ideas for Giblet Gravy
Giblet gravy is ideal any time you want to add juicy, rich moisture and flavor to poultry or meats. Here are some classic ways to enjoy it:
- Drizzled over sliced turkey, chicken or game hen
- Served alongside roast chicken, duck or goose
- Ladled over holiday ham
- Served with chicken fried steak or liver and onions
- Poured over biscuits, dressing, rice or pasta
- Used as a base for pot pie or casserole fillings
Of course, giblet gravy is especially welcome at Thanksgiving, pairing beautifully with roast turkey, potatoes, stuffing, cranberry sauce and all the fixings. The rich, nostalgic flavor of giblet gravy has earned it a treasured place at many holiday tables for generations.
Storage Tips
To get the most use from your giblet gravy:
- Store in an airtight container in the refrigerator up to 3-4 days.
- Freeze up to 3 months – thaw overnight in the fridge before reheating.
- Gravy may separate upon thawing – simply stir or whisk together before serving.
- Reheat gently in a double boiler or saucepan over low.
A little gravy can go a long way in adding moisture and tying together leftovers. Spread on sandwiches, stir into rice, or reconstitute for a quick pot pie filling.
Nutrition Information
Giblet gravy gets its rich, meaty flavor from the natural gelatin, minerals, and nutrients in poultry organs like the heart and liver. A 1/4 cup serving provides:
| Nutrient | Amount |
|---|---|
| Calories | 45 |
| Fat | 2.5 g |
| Carbohydrates | 4 g |
| Protein | 2 g |
| Cholesterol | 15 mg |
| Sodium | 115 mg |
| Calcium | 4% DV |
| Iron | 10% DV |
Giblet gravy made with only broth will be lower in fat and calories than versions made with additional butter, oil or drippings. Enjoy giblet gravy as a flavorful, traditional accompaniment a few times a year.
Conclusion
Giblet gravy is the perfect way to add rich, meaty flavor and moisture to holiday meals and special occasion roasts. Simmering turkey or chicken giblets in broth makes a nutrient-dense,savory gravy base to build upon. Thicken the giblet broth with a roux and finish with aromatics, herbs, and seasonings for a classic, craveworthy gravy. With some simple tips, you can master giblet gravy from scratch. Get creative and play with different giblets or gravy separators for your own signature version. Drizzle this old fashioned gravy over poultry, meats, biscuits, pasta, and more for a soul-satisfying touch.