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Grandma’s Giblet Gravy Recipe

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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.

Giblet gravy served in a white gravy boat.

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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 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.

This recipe starts with the pack of giblets that come inside of a whole chicken. Giblets include the neck, heart, liver, and gizzard of poultry. Rather than waste these parts of the chicken, these were 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.

Be sure to try my Drippings Gravy and Instant Pot Sausage Gravy too!

Close up of the giblet gravy on a wooden spoon.

How to make Giblet Gravy

  • Gather your ingredinets.
Ingredients to make the recipe.
  • 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.
Stirring the giblet gravy with a spoon.

Can you make it ahead of time?

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.

Can you freeze it?

Yes! 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.

What are giblets?

Giblets are found in turkey, chickens, and other fouls. 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! Try it alongside these other favorite sides:

The giblet gravy being poured over mashed 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 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.

More Sauce Recipes

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
Cook Time 40 minutes
Total Time 55 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 circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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Recipe Rating




Robbie McGurran

Thursday 7th of October 2021

Is the hard boiled egg optional? What does it do for the gravy?

Tanya

Thursday 7th of October 2021

Hi Robbie, you can leave it out. It's more of a traditional part of the recipe but it does give a little more texture to the gravy. Flavor-wise, I didn't find it gave me much of a difference but I can always tell a giblet gravy from a drippings gravy based on the egg in it.

Diane Kelley

Thursday 7th of October 2021

Just like my Southern Grandmother and Mother taught us to make. So delicious and easy to prepare. You just can’t beat our Southern heritage. What a blessing to have your Mother in your life passing on her wisdom to others.

Tanya

Thursday 7th of October 2021

Thanks Diane! A blessing indeed. And yes, one of my favorite things about Southern cooking is the history behind each recipe, the fresh ingredients, and how delicious the food is.

Daphne Worsham

Thursday 7th of October 2021

This is exactly the way my west Texas mother-in-law has always made her giblet gravy and it is wonderful! The one exception is that she never uses the liver. I have always enjoyed the addition of the egg, and I had never seen anyone else use it in their recipe, until now! Thanks for sharing this with everyone!

Tanya

Thursday 7th of October 2021

Aww, that's awesome Daphne. Yep, I asked my grandmother-in-law and my mother-in-law and both mentioned the egg. My mother-in-law mentioned even adding two eggs lol. I'm still not clear on why it needs to be added but I listened and I'm glad I did lol.