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Basic Old-Fashioned Giblet Gravy


Serve this creamy giblet gravy with a family turkey or chicken dinner.


  • giblets from 1 turkey or chicken
  • 4 cups cold water
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups pan drippings or chicken broth
  • 1/2 cup milk or half and half
  • 1/2 teaspoon each salt and pepper
  • 2 hard-cooked eggs, chopped


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.

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