Giblet Gravy for 12 Recipe

Name: Giblet Gravy for 12
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole onion; 1 whole carrot; 2 stalks celery; 1 chicken neck; 1 chicken gizzard; 1 chicken heart; 4 cups water; ½ cup flour, whisked into 2 cups water; 2 tablespoons chopped onions; 2 tablespoons onion powder; ¼ teaspoon salt; ⅛ teaspoon pepper

Servings: persons

1 whole onion
1 whole carrot
2 stalks celery
1 chicken neck
1 chicken gizzard
1 chicken heart
4 cups water
½ cup flour, whisked into 2 cups water
2 tablespoons chopped onions
2 tablespoons onion powder
¼ teaspoon salt
⅛ teaspoon pepper

1
When you put the chicken in to bake, start your chicken giblet stock in a medium pan low heat.
2
Simmer for 1 1/2 hrs.
3
Drain broth and reserve.
4
Discard vegetables.
5
Pull meat off the neck and chop fine.
6
Trim gristle from giblets and chop fine.
7
Chop heart into fine pieces.
8
Set aside.
9
Return stock to saucepan& add onions.
10
Set aside.
11
Add S& P to flour and whisk in water to make a slurry.
12
Set aside.
13
Remove cooked baked chicken from roasting pan.
14
Let chicken rest under loose foil for 20 minutes.
15
Meanwhile, pour pan drippings into a grease separater cup.
16
(Spout on bottom, lets juices pour out while leaving grease in order to discard.)
17
Pour degreased pan dripping back into roasting pan.
18
Add stock, onions and onion powder to roaster pan.
19
Put on a burner (low heat) and stir the bottom well to loosen any roasty bits sticking to pan.
20
When heated through and simmering, turn heat up slightly.
21
Stir slurry well and add slowly, whisking all the while.
22
Cook for about 10 minutes or until gravy is thickened.
23
Add meat.
24
Taste for S& P.
25
Heat through and serve.
26
Be patient as this takes a bit of time.
27
Serve over sliced chicken and mashed potatoes.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 whole onion, 1 whole carrot, 2 stalks celery, 1 chicken neck, and more.

Yes, Giblet Gravy for 12 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.

That's it — enjoy your meal!

Giblet Gravy for 12

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions