Old-Fashioned Giblet Gravy Recipe
A classic giblet gravy is prepared with chicken broth, drippings, and hard-boiled eggs for a rich, savory accompaniment.
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Instructions
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Start boiling 4 cups of water with turkey or chicken giblets (excluding the liver) in a medium saucepan.
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Simmer for 1 1/2 to 2 hours until tender, then add the liver and continue simmering for 30 minutes.
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Strain the giblets, reserving the liquid. Once cooled, remove neck meat and coarsely chop all giblet meat.
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In a separate medium saucepan, melt 4 tablespoons of butter, then stir in 4 tablespoons of flour and cook until a golden roux forms (3 to 5 minutes).
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Gradually whisk in 2 cups of pan drippings and/or reserved giblet broth/stock, along with 1/2 cup of milk or half-and-half. Cook, stirring frequently, until the gravy thickens (10 to 15 minutes).
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Season with 1/2 teaspoon each of salt and pepper.
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Stir in the chopped giblets and 2 coarsely chopped hard-boiled eggs; adjust seasoning before serving.