I Make Batch After Batch of This Southern "Liquid Gold"
Thanksgiving was a big deal in my house growing up, and we always had all the classics on the table. Though I loved the ritual of the meal, gravy was a pass for me. I was firmly team cranberry sauce, and between my stubbornness and picky child sensibilities, I could not be swayed to try it. Luckily, I moved past my foolish gravy apathy and have come to appreciate how silky, rich gravy can enhance a meal.
Still, old-fashioned giblet gravy wasn’t my go-to until I gave it a try and realized what I was missing. Giblet gravy isn’t so different from classic turkey gravy, but it has an edge with more depth of flavor, richness, and savoriness. Like with any classic recipe, there are strong opinions about exactly how it should be made; milk or cream and hard-boiled eggs are the most common additions. After much experimenting, I went with including whole milk because it delivered the most balanced version. Hard-boiled eggs didn’t make the cut, but they didn’t cause problems either, so if it’s a deal-breaker for you, feel free to add them in at the end with the milk.
Why You’ll Love It
It has a deep, meaty flavor. Cooking the giblets until tender and then toasting in butter enhances their flavor without making them taste gamey or strong.
It’s surprisingly easy. I always thought there was something hard about making giblet gravy, like cleaning unfamiliar meats or long cook times, but it’s not so different from how you make any other gravy, and most of the time is hands-off simmering.
Make it with — or without — roasting a chicken or turkey. If you think you can’t have a good gravy because you want to fry or smoke your bird and won’t have a roasting pan of drippings, we have you covered. Pan drippings are a bonus, but the giblet broth is so flavorful it’s fine without.
Key Ingredients in Giblet Gravy
Giblets and neck: That little pouch in the cavity (or sometimes at the top of the bird) contains the giblets, which can have the heart, kidneys, liver, and/or gizzard. The neck is usually stored near, but not inside, the pouch.
Aromatics: Simmering the giblets in water flavored with carrot, celery, thyme sprigs, and parsley stems makes a flavorful, quick stock for the base of the gravy.
Low-sodium chicken broth: Even if you have pan drippings, you need some extra chicken broth to make the gravy. Start with low-sodium broth so that even after it reduces there is room to season it to taste.
Whole milk: A small amount of milk in the gravy makes it even more savory and enhances the creaminess of the roux without being so heavy that the dairy takes over the meaty flavor.
How to Make Giblet Gravy
Cook the giblets. Simmering the giblets until tender with aromatics flavors the giblets while creating a concentrated broth at the same time.
Make the roux. Toasting the chopped giblets in butter before whisking in the flour adds another layer of flavor. The flour will seem thick at first, but keep cooking until it smooths out and turns nut brown.
Add the broth and milk and simmer until thickened. Gradually pour in the broth while whisking to prevent a lumpy gravy. Wait to add the milk until the gravy has thickened so that the flavor stays light.
Helpful Swaps
Use rendered bacon fat instead of butter for a hint of smoke in your gravy.
We call for low-sodium chicken stock due to its wide availability, but you can swap in turkey stock if you have it.
Use fennel stalks instead of celery in the giblet broth for an equally aromatic but slightly different flavor.
For a richer gravy, you can use half-and-half or heavy cream in place of milk. Conversely, for a dairy-free gravy, skip the butter and milk completely.
Storage and Make-Ahead Tips
You can cook the giblets and neck up to 2 days ahead. Strain the broth, then refrigerate the meat, giblets, and broth. Don’t chop the meat and giblets until you’re ready to make the gravy.
For easy storage in the freezer, pour the gravy into a resealable freezer food storage bag, seal, and press flat. Once frozen you can stack it or store it sideways, like a book on a shelf. Freeze for up to 2 months.
Always double-check the seasoning when reheating refrigerated or frozen gravy. As it sits, the flavors will change slightly, with some becoming softer and others more potent, so you may need a little more salt or pepper, or even a dash of Worcestershire sauce or vinegar, to make the gravy taste vibrant and balanced.
What to Serve with Giblet Gravy
Heat up frozen French fries and top with the gravy and some cheese for poutine vibes
Giblet Gravy Recipe
This Southern classic is so good, it will become your go-to gravy.
Prep time 15 minutes
Cook time 1 hour
Makes about 3 cups
Serves 8 to 10
Ingredients
1 package giblets from a whole chicken or turkey, plus the neck if there is one
1 medium carrot, peeled and halved crosswise
1 medium stalk celery, halved crosswise
5 sprigs fresh parsley, leaves removed
2 sprigs fresh thyme
3/4 to 1 1/2 cups low-sodium chicken or turkey broth, skimmed turkey or chicken pan drippings from roasting, or a combination
6 tablespoons unsalted butter, turkey or chicken fat, or a combination
1/3 cup all-purpose flour
1/4 cup whole milk
1/2 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
Instructions
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Place the contents from 1 giblet package from a turkey or chicken, the neck, 1 peeled and halved medium carrot, 1 halved medium celery stalk, 5 fresh parsley sprigs with the leaves removed, and 2 fresh thyme sprigs in a small saucepan. Add enough cool water to cover by about 1 inch and bring to a boil over medium-high heat.
Reduce the heat to maintain a rapid simmer and cook until the giblets are very tender, about 45 minutes.
Remove the saucepan from the heat. Fit a strainer over a large liquid measuring cup or heatproof medium bowl. Pour the contents of the saucepan through the strainer. Transfer the giblets and neck to a cutting board; discard the aromatics. When cool enough to handle, pick the meat off the neck and discard the bones. Finely chop the giblets.
Add enough low-sodium chicken broth or drippings to the strained giblet liquid until you have 2 1/2 cups total.
Melt 6 tablespoons unsalted butter in a large saucepan over medium heat. Add the giblets and neck meat and cook until the butter starts to brown, about 2 minutes.
Sprinkle with 1/3 cup all-purpose flour and whisk until the flour is smooth. Continue to cook, whisking, until the roux turns a nutty brown color, 2 to 3 minutes more. While whisking constantly, slowly pour in the 2 1/2 cups liquid. Bring to a simmer. Cook, whisking occasionally, until the gravy starts to thicken and the whisk leaves defined trails, about 3 minutes.
Whisk in 1/4 cup whole milk, 1/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Continue to simmer, whisking occasionally, until the gravy is thick enough to coat the back of a spoon and slowly drip off the end, 2 to 3 minutes. Taste and season with more black pepper and kosher salt as needed.
Recipe Notes
General Tips
How quickly the gravy thickens depends on the width and size of the pot (or roasting pan) that you use. Keep a little extra broth, water, or milk on hand if using a large pot in case the gravy over reduces and needs a few splashes of liquid to loosen up.
If you include some of the parsley leaves in the giblet broth, the strained liquid may have a greenish cast, but don’t worry: It doesn’t affect the taste of the broth or the finished gravy.
The neck is full of tiny bones that can make it tricky to get the meat off. I found bending the neck helped the meat release from the bones so you could just pick it off with your fingers. There isn’t a lot of meat on the neck, but it’s very rich, flavorful, and worth including in the gravy.
Substitutions: For a richer gravy, you can use half-and-half or heavy cream in place of milk. For a dairy-free gravy, don’t use butter, and skip the milk completely.
Ingredient/Equipment Variations: You can also make the gravy in a stovetop roasting pan after roasting the bird. Pour off the pan drippings, using a flexible spatula to scrape the pan clean. If you have some bits stuck to the bottom of the pan, set it over medium heat, add a splash of water or white wine and simmer, scraping with a wooden spoon, to loosen them. Pour into the collected drippings.
Make ahead: You can cook the giblets and neck up to 2 days ahead. Strain the broth, then refrigerate the meat, giblets, and broth. Don’t chop the meat and giblets until you’re ready to make the gravy.
Storage: Refrigerate leftover gravy in an airtight container for up to 4 days, or freeze for up to 2 months. Thaw in the refrigerator. Rewarm over medium-low heat, stirring and adding a splash of water or broth if needed to loosen. Taste and season with more kosher salt or black pepper as needed.
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Further Reading
Why People Are Ditching Their Seltzer After a Disturbing Study
Tuscan Chicken Is the "Most Delicious" Dinner of All Time, Says Everyone Who's Tried It
