Gibletsfrom a whole turkey or chicken (gizzard, neck, heart, and liver)
1hard boiled eggpeeled and chopped
Salt and pepper to taste
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.
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.