Tossing out that baggie of vitamin- and flavor-packed giblets inside your chicken is kissing goodbye the opportunity for a proper chicken giblet gravy. What would grandma say? Mine would say tsk-tsk.
Sure, it's almost considered criminal if a Thanksgiving turkey doesn't have a gravy on the side, but...
Click through for a simple recipe for a chicken giblet gravy, just in case your grandmother didn't pass one down to you.
This recipe requires the drippings from a roasted chicken. It is assumed that if you're making gravy, you're also making chicken and from that chicken you will get drippings; I usually get about 1/4 cup from a 3-4lb chicken.
A Proper Chicken Giblet Gravy
makes about 1 cup
1 tablespoon butter 1 celery rib, chopped 1 small carrot stick, chopped 1/2 small onion, chopped a couple cracks of pepper giblets from a roasting chicken (neck, liver, gizzard, sometimes heart) couple sprigs thyme drippings from a roasted chicken 1 tablespoon flour
In a small saucepan over medium heat, melt the butter and sauté the celery, carrot and onion for 1-2 minutes, until onions are soft and beginning to color. Add a few cracks of freshly ground pepper.
Add the giblets, thyme and enough water to cover.
Raise heat and bring to a gentle boil then reduce heat to low and simmer covered for about an hour. Turn off heat and set aside to cool.
Strain broth into a bowl, set aside the cooked giblets and discard what remains.
Remove as much meat from the neck as possible, then discard bones and neck fat. Chop neck meat and giblets into very fine pieces. Set aside.
In a medium skillet, heat pan drippings from roasted chicken over medium low heat. Add cooked giblets and sauté for a minute.
Add enough flour to make a thick roux, a teaspoon at a time . Allow the roux to cook for a minute. Add prepared broth, 1/4 cup at a time, mixing thoroughly with a whisk into a roux.
Continue adding broth as gravy cooks and thickens. If necessary, add additional water to bring gravy to proper consistency.