Best 2 Basic Giblet Gravy Recipes

BASIC OLD-FASHIONED GIBLET GRAVY RECIPE - (4.8/5)

Steps:

• Remove liver from giblets and refrigerate. Place giblets in saucepan, cover with 4 cups cold water and bring to a boil. Reduce heat and simmer for about an hour. Now add the liver and simmer for another 30 minutes. Drain in a colander, allow to cool, chop and set aside. Melt butter in a heavy saucepan and stir in the flour. Cook and stir for 3 to 5 minutes, or until butter barely begins to turn golden. Slowly stir in drippings or chicken broth and milk or half and half. Continue cooking and stirring until thickened. Season with salt and pepper. Stir in hard-cooked eggs and chopped giblets and serve. Makes 3 cups.

BASIC GIBLET GRAVY

Steps:

• 1. Add hearts and gizzards & turkey tails if using, with turkey/chicken giblets to a large pot, throw in the chopped veggies, cover with water, and add spices & bring to a rolling boil. Then lower heat & cook until meat is tender.
• 2. Giblets should cook about an hour to 1 1/2 hours, till giblets are tender. Add more water if needed. You will need 6 cups liquid.
• 3. Strain the giblets when fully cooked, and you can discard the veggies or puree them and add them to the strained broth/ liquid if desired for additional flavor. Only use the lean meaty parts of the turkey tails, discard the fat and bones.
• 4. Chop all of the giblets and remove the meat from the neck discard bones, and add chopped giblets to a bowl. Divide the giblet mixture between what will be used for stuffing and what you are using for the gravy.
• 5. In a medium size sauce pan bring 5 cups of the broth & giblets to a rolling boil. Then using a small bowl add the reserved 1 cup broth with the 1/3 cup of Arrow Root Starch, and stir until blended together. Then pour into the boiling broth mixture, lower heat, and stir and simmer until mixture thickens as desired, taste & add additional salt & pepper if desired.
• 6. May use a bit of Kitchen Bouquet if a deeper richer color of gravy is desired. Serve while still hot. Serve over Stuffing, chicken, turkey or mashed potatoes.
• 7. NOTE: KITCHEN BOUQUET is used to enhance the colors of gravies and sauces. Comes in a Brown Bottle with a yellow cap. I PREFER USING ARROW ROOT AS A GRAVY THICKNER INSTEAD OF CORN STARCH OR FLOUR, because it doesn't clump up when it is reheated, it stays in the liquid gravy form. But either will work fine.