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If you’re trying to decide what to do with those giblets that come with a whole chicken or turkey, then make this classic giblet gravy. This old-fashioned recipe is the perfect comforting gravy to serve alongside your meal.
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Chicken or turkey giblet gravy is a classic recipe and this one comes from Grandma Corine, my husband’s grandmother. She’s over 100 years old (yep, you read that right) and she still be cooking in the kitchen.
My husband would tell me stories of how she would cook this classic turkey giblet gravy and all the family would just eat it up. I’m happy that she decided to teach us how to make this old-school gravy recipe.
Even better this make-ahead giblet gravy can be cooked and frozen for up to 3 months ahead of when you need it. This is ideal during the busy holiday season when we all have so much other things to be getting on with.
Be sure to try my Drippings Gravy and Instant Pot Sausage Gravy too!
What is giblet gravy made of?
This easy homemade giblet gravy recipe starts with the pack of giblets that come in a pack inside a whole turkey or chicken. Giblets include the neck, heart, liver, and gizzard of poultry. Rather than waste these parts of the chicken, they are cooked to release flavor and turned into gravy.
A hard-boiled egg is also added to this recipe. Why? Mainly because it was all that was leftover after baking a cake and eggs shouldn’t go to waste either, at least that’s what I was told.
How to make giblet gravy
- Gather your ingredinets.
- Heat oil in a 3-quart pan over medium heat. Add the giblets and brown on both sides, about 2 minutes per side. Remove the giblets and remove the pan from the heat and set aside. Chop the gizzard, heart, and liver into small pieces. Remove some of the meat from the neck bones with a fork.
- Place the pan back over medium heat and add butter. Allow the butter to melt and whisk in the all-purpose flour. Continue to whisk for 1-2 minutes.
- Slowly pour in 3 cups of water, continuing to whisk. Reduce the heat to low.
- Add the browned giblets (neck bone included) back into the pan and continue to cook for 30-35 minutes, or until the giblet pieces are tender.
- Remove the neck bone. Add the chopped hard boiled egg, salt, and pepper.
- Serve giblet gravy while hot along with the rest of the meal.
What is included in the giblets?
Giblets are found in turkey, chickens, and other poultry. They consist of the liver, heart, gizzard, and neck. Some turkeys and chickens will have these removed, otherwise, they will be found in the cavity of an oven-ready bird.
What do you serve it with?
This giblet gravy is perfect to serve as part of your Thanksgiving or Christmas dinner, or whenever you enjoy a whole roasted chicken or turkey! Great with these recipes here:
- Roasted Air Fryer Turkey Breast
- Instant Pot Turkey Breast
- Sous Vide Turkey Breast
- Air Fryer Turkey Tenderloin
- Cranberry Sauce
- Cornbread Dressing
Try it alongside these other favorite sides:
- Garlic Mashed Potatoes
- Instant Pot Green Beans and Potatoes
- Air Fryer Carrots (Sweet or Savory)
- Southern Candied Sweet Potatoes
Recipe notes and tips
- You can cook the gravy for the times indicated or you can cook longer if need be, especially if you need more time to get dinner ready. If cooking for longer, add more water by the ½ cup if you notice your gravy getting low.
- Feel free to add fresh herbs like sage, thyme, or a bay leaf while the gravy is simmering for an additional herb taste.
- You can use chicken broth instead of water if you prefer. We use water and enjoy it very much.
- I use about 3 teaspoons of kosher salt and 2 teaspoons of black pepper when seasoning this gravy.
More gravy recipes
- Gravy without Drippings
- Brown Gravy
How to store make ahead giblet gravy
To refrigerate:This giblet gravy can easily be made ahead of time and reheated, and you can leave it to cook for longer on the stovetop while you are waiting to cook the recipe of the meal. Once cooked, let the gravy cool completely before storing it in an airtight container in the fridge. It’s best to be used within two days, and reheat it to a boil before serving.
To freeze:This gravy freezes well, so it’s a great option if you want to use up all of your turkey or chicken and not let anything go to waste. Let cool completely before freezing, and it will keep well for up to 3 months. Thaw in the fridge overnight before reheating.
FAQs:
Are giblets good for you?
Giblets are a high in protein and a great source of vitamins.
What can I do with giblets?
I use turkey or chicken giblets to make great tasting gravy. But you can also use them in sauces or stuffings for the bird, or to make tasty broths and stocks.
Why are giblets left in a turkey?
Giblets are left in a turkey as people like to use them to make stocks and gravy.
Can I make Grandma’s giblet gravy without the egg?
Sure! But then it wouldn’t be grandma’s recipe 😉
If you have tried making my Grandma’s giblet gravy recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Grandma’s Giblet Gravy Recipe
If you're trying to decide what to do with those giblets that come with a whole chicken, then make this gravy. It's rich, so easy to make, and delicious.
Course Condiment, Sauce
Cuisine American
Keyword easy giblet gravy, how to make gravy with giblets, old fashioned giblet gravy recipe
Prep Time 15 minutes minutes
Cook Time 40 minutes minutes
Total Time 55 minutes minutes
Servings 6 servings
Calories 253kcal
Author Tanya
Ingredients
- Giblets from a whole turkey or chicken (gizzard, neck, heart, and liver)
- 2 Tablespoons canola oil
- 4 Tablespoons unsalted butter
- ½ cup all-purpose flour
- 3 cups of water*
- 1 hard boiled egg peeled and chopped
- Salt and pepper to taste
Instructions
Heat oil in a 3-quart pan over medium heat. Add the giblets and brown on both sides, about 2 minutes per side. Remove the giblets and remove the pan from the heat and set aside. Chop the gizzard, heart, and liver into small pieces. Remove some of the meat from the neck bones with a fork.
Place the pan back over medium heat and add butter. Allow the butter to melt and whisk in the all-purpose flour. Continue to whisk for 1-2 minutes.
Slowly pour in 3 cups of water, continuing to whisk. Reduce the heat to low.
Add the browned giblets (neck bone included) back into the pan and continue to cook for 30-35 minutes, or until the giblet pieces are tender.
Remove the neck bone. Add the hard boiled egg, salt, and pepper. Serve giblet gravy while hot along with the rest of the meal.
Notes
- You can cook the gravy for the times indicated or you can cook longer if need be, especially if you need more time to get dinner ready. If cooking for longer, add more water by the ½ cup if you notice your gravy getting low.
- Feel free to add herbs like fresh sage, thyme, or a bay leaf while the gravy is simmering for an additional herb taste.
- You can use chicken broth instead of water if you prefer. We use water and enjoy it very much.
- I use about 3 teaspoons of kosher salt and 2 teaspoons of black pepper when seasoning this gravy.
Nutrition
Calories: 253kcal | Carbohydrates: 8g | Protein: 16g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 303mg | Sodium: 125mg | Potassium: 174mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10202IU | Calcium: 25mg | Iron: 5mg
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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circ*mstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.
This post was originally published October 1, 2021. It has been updated with additional helpful information.
