Giblet Gravy

Instructions

Brown the Giblets – In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the giblets and sear until golden brown on all sides, about 4 minutes.
Make the Stock – To the browned giblets, add the onion, carrots, and celery. Saute until translucent, about 5 minutes. Add the chicken stock, garlic clove, thyme, bay leaf, salt, and pepper. Stir to combine and bring to a boil, then reduce to a simmer over low heat. Cover, leaving the lid ajar, and simmer until the meat on the neck is cooked, about 1 hour.
If needed, add more stock or water if the liquid isn't covering the neck at least halfway. There should be at least 4 cups of liquid to make the gravy. Strain the stock into a bowl and reserve the liquid.
Mince the Giblets – Remove the neck and giblets and allow them to cool on a cutting board. Use a chef's knife to mince the giblets, chopping the liver (if desired), and neck meat. Set aside.
Make a Roux – In a medium saute pan, add 8 tablespoons of butter and the flour. Alternatively, use 1/2 cup of fat from the pan drippings of a roasted turkey. Heat the pan over medium heat, whisk, and cook until light brown, 2 to 3 minutes.
Thicken the Consistency – Turn the heat to medium-high. Gradually whisk in 4 cups of the reserved stock. Alternatively, use the juices from the turkey, adding enough stock to reach 4 cups of liquid. Stir and cook until thickened, about 5 minutes. The stock thickens more as it cools. For a thinner sauce, add more stock. For a smoother consistency, strain the sauce.
To Finish – Season with salt and pepper to taste. Stir in the reserved chopped giblets and neck meat. Serve hot, and rewarm if needed.

Ingredients

Instructions

Notes

Nutrition