Giblet gravy is easy to make, but it does take time to make it properly. You will need to start 1 to 2 days in advance. This gravy may be made with chicken, turkey, or other poultry.
Prep Time: 20 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 3 hours, 50 minutes
Ingredients:
- Wing tips, giblets (heart and gizzards), and neck from chicken, turkey, or other bird
- 3 to 6 cloves garlic (depending on size of bird), smashed and peeled
- 1-3/4 to 3-1/2 cups basic chicken stock or canned, depending on size of bird; or stock appropriate to the bird
- Water, as needed
- 1 Tablespoon chopped fresh herbs or 1/2 teaspoon celery seeds per cup gravy, optional
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 to 2-1/2 Tablespoons unsalted butter, optional
- 1 to 2-1/2 Tablespoons all-purpose flour, optional
Preparation:
Put the wing tips, giblets, neck (halved if from a large bird), garlic cloves, and stock in the smallest pan that will hold ingredients comfortably. Cover and bring to a boil. Reduce heat to a simmer and skim. Cook, uncovered, for 1 hour for chicken or up to 2 hours for turkey, until giblets are easily pierced with the point of a knife. Add 1 cup water each time the liquid has reduced by half. Do not start with more liquid or stock, or the gravy will not be a rich, dark color. Skim occasionally. Remove the giblets, allowing them to cool.
Meahwhile, continue to cook stock 1 hour longer for chicken and up to 2 hours longer for turkey, until the neck bones fall apart. Add water as needed. For the last 20 minutes, let cook without adding any more water. Meanwhile, cut the heart and gizzards into thin slices or small cubes and reserve. Strain the stock. Skim off any remaining fat. Just before serving, add giblets and, if you wish, some fresh herbs or celery seeds. Pick meat from neck and add. Heat until warm throughout. Add deglazing liquid from the roasted bird, if available. Season to taste with salt and pepper.
This is now a very rich gravy, but here is an option for thicker gravy. Melt butter and stir in flour. Use a tablespoon of each for every cup of strained stock. Cook, stirring, for 4 minutes. Add giblets and seasonings. Heat until warm throughout.
Yield: 1-1/2 to 2 cups, depending on the size of the bird
The Author Says: "Giblet gravy is easy if time-consuming, and the basic principle is the same no matter what the size of the bird. The range indicated here would be from a 5-pound chicken to a large 15-pound turkey. It is not pan gravy; make it up to two days ahead." --Barbara Kafka
Recipe Source: Roasting: A Simple Art by Barbara Kafka (William Morrow & Company)
Reprinted with permission.
Meahwhile, continue to cook stock 1 hour longer for chicken and up to 2 hours longer for turkey, until the neck bones fall apart. Add water as needed. For the last 20 minutes, let cook without adding any more water. Meanwhile, cut the heart and gizzards into thin slices or small cubes and reserve. Strain the stock. Skim off any remaining fat. Just before serving, add giblets and, if you wish, some fresh herbs or celery seeds. Pick meat from neck and add. Heat until warm throughout. Add deglazing liquid from the roasted bird, if available. Season to taste with salt and pepper.
This is now a very rich gravy, but here is an option for thicker gravy. Melt butter and stir in flour. Use a tablespoon of each for every cup of strained stock. Cook, stirring, for 4 minutes. Add giblets and seasonings. Heat until warm throughout.
Yield: 1-1/2 to 2 cups, depending on the size of the bird
The Author Says: "Giblet gravy is easy if time-consuming, and the basic principle is the same no matter what the size of the bird. The range indicated here would be from a 5-pound chicken to a large 15-pound turkey. It is not pan gravy; make it up to two days ahead." --Barbara Kafka
Recipe Source: Roasting: A Simple Art by Barbara Kafka (William Morrow & Company)
Reprinted with permission.
