Chicken Giblet Gravy Recipe

Name: Chicken Giblet Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons unsalted butter; 1/2 small yellow onion, peeled and diced; 1 celery rib, diced; 1 carrot, peeled and roughly chopped; 1 sprig thyme; 1/2 bay leaf; Chicken giblets (neck, heart, liver, and gizzards); Drippings from 1 roasted chicken carcass; 1 tablespoon all-purpose flour; Freshly cracked black pepper, to taste; Salt, to taste

Servings: persons

1 1/2 tablespoons unsalted butter
1/2 small yellow onion, peeled and diced
1 celery rib, diced
1 carrot, peeled and roughly chopped
1 sprig thyme
1/2 bay leaf
Chicken giblets (neck, heart, liver, and gizzards)
Drippings from 1 roasted chicken carcass
1 tablespoon all-purpose flour
Freshly cracked black pepper, to taste
Salt, to taste

1
Melt butter in a medium saucepan over medium heat. Add onions, celery, carrot, thyme, and bay leaf, and cook until the onions are soft and lightly browned.
2
Add giblets to the pan and add water until the ingredients are just covered
3
Bring this mixture to a boil, then reduce the heat and simmer, covered, for an hour.
4
After an hour, strain this mixture into a vessel and set it aside. Reserve the giblets and discard the rest of the ingredients.
5
Pull as much meat from the neck as you can and chop it nice and fine, along with the rest of the giblets.
6
Make a roux using your pan drippings and the flour: Heat the pan drippings over medium heat, add finely diced giblets, and cook for about 2 minutes.
7
Start whisking flour into the pan drippings, 1 teaspoon at a time, until a thick paste forms. Cook this paste over medium-low heat until it is golden brown and smells toasty like a biscuit.
8
Add 1/4 cup of the strained liquid to the roux, whisking thoroughly between each addition, and cook, whisking constantly, until the mixture is thick and smooth (like gravy!). Add black pepper and salt to taste.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 tablespoons unsalted butter, 1/2 small yellow onion, peeled and diced, 1 celery rib, diced, 1 carrot, peeled and roughly chopped, and more.

Yes, Chicken Giblet Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Giblet Gravy

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