Old-Fashioned Giblet Gravy

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 02/18/24
Tested by
Colleen Graham
Photo of Colleen Graham
Tested by Colleen Graham
Writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Learn about The Spruce Eats' Editorial Process
Prep: 5 mins
Cook: 2 hrs 40 mins
Total: 2 hrs 45 mins
Servings: 8 servings
Yield: 2 cups

Ever wondered what to do with the little bag of giblets that typically come inside most turkeys or chickens? The best option is to make this giblet gravy, consisting of the heart, liver, gizzards, and neck meat. It takes a little bit of effort, but most of it is hands-off time for ingredients to simmer into a rich, savory flavor.

Chopped eggs and giblets in gravy in a pot

The Spruce Eats

Hard-Boiled Southern Comfort

This is a classic old-fashioned Southern-style giblet gravy made with the addition of hard-boiled eggs. If you like an egg-free gravy, feel free to omit them. Use this recipe to make a delicious gravy to go with your chicken, Cornish game hens, or roasted turkey. 

Giblets? Are you There?

Typically, when you buy a whole turkey or chicken, the giblets are in a bag nestled deep inside the bird's cavity. Defrost (if necessary), remove the bag and use as the recipe directs. Sometimes, there is more than one bag, so be sure to check the cavity carefully.

Depending on the manufacturer, the bird's packaging will indicate if the giblets are inside the bird. However, there are occasions when the giblets were removed and omitted from the packaging altogether. If you buy from a farmer, you're almost guaranteed to find the giblets inside the bird.

How to Use Giblet Gravy

Gravy made from giblets is great with roasted chicken, roasted turkey, and on top of mashed potatoes or a classic stuffing at Thanksgiving. It's also great on sandwiches made with leftover turkey, stuffing, and cranberry sauce or poured over biscuits. It's also fantastic as a dip for French fries.

Tips for Remarkable Giblet Gravy

Degrease—Put the turkey drippings in a gravy separator to eliminate the excess fat and prevent the gravy from becoming greasy.

Swap—If you don't have turkey drippings, use a good-quality turkey or chicken stock.

Make it creamier—Replace the milk with half-and-half, or stir in some heavy cream just before the gravy is done.

WHAT YOU'LL NEED TO MAKE THIS GIBLET GRAVY
Amazon John Boos Block Chop-N-Slice Maple Wood Cutting Board
A Great Cutting Board
Bellemain-micro-perforated-stainless-steel-colander
A Sturdy Colander
Amazon Made In 4-Quart Stainless Clad Saucepan
Two Medium Saucepans

"This is an easy recipe and great use for giblets. The taste is excellent—definitely an old-fashioned style when you’re in the mood for comfort food—and worth the time it takes to cook the giblets. I did have to use the giblet stock, so be sure to keep that on hand." —Colleen Graham

Old-Fashioned Giblet Gravy / Tester Image
A Note From Our Recipe Tester
Cook Mode (Keep screen awake)

Ingredients

  • Giblets from a whole turkey or chicken

  • 4 cups cold water

  • 4 tablespoons (2-ounces) unsalted butter

  • 4 tablespoons all-purpose flour

  • 2 cups pan drippings, or turkey or chicken broth

  • 1/2 cup milk

  • 1/2 teaspoon fine salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 large hard-boiled eggs, coarsely chopped

Steps to Make It

  1. Gather the ingredients.

    Giblet gravy ingredients
     The Spruce

  2. Remove the liver from the giblets from a whole turkey or chicken and refrigerate.

    Liver removed from giblets and ready to chill
    The Spruce

  3. Place the remaining giblets into a medium saucepan and cover with 4 cups of cold water. Bring to a boil over high heat. Reduce the heat to low and simmer until the giblets begin to tenderize, about 1 1/2 to 2 hours. Add the liver and continue to simmer, 30 minutes more.

    Giblets and liver boiling in water
    The Spruce

  4. Place a mesh strainer or colander over a large bowl. Drain the giblets. Set the liquids aside to use in the gravy, if needed. Let the giblets cool. Remove the meat from the neck and coarsely chop with the rest of the meat.

    Strained and chopped giblets on a wooden cutting board
    The Spruce

  5. Over low heat, melt 4 tablespoons (2-ounces) unsalted butter in another medium saucepan. Stir in 4 tablespoons all-purpose flour. Cook, stirring continuously until the roux just barely begins to turn golden, 3 to 5 minutes.

    Roux with butter and flour in a saucepan
    The Spruce

  6. If you don't have drippings from a roasted turkey or chicken, or if you only have a small amount, add the giblet broth in the reserved saucepan, or enough chicken or turkey stock to make 2 cups pan drippings. Slowly stir the drippings and/or broth into the roux. Add 1/2 cup milk, or half-and-half. Continue to cook, stirring frequently until thickened, 10 to 15 minutes.

    Giblet broth or drippings added into roux with milk
    The Spruce

  7. Taste and season the gravy with 1/2 teaspoon fine salt and 1/2 teaspoon freshly ground black pepper.

    Gravy seasoned with salt and pepper
    The Spruce

  8. Stir in 2 large coarsely chopped hard-boiled eggs and the giblets. Adjust the seasoning, and serve.

    Chopped eggs and giblets stirred into gravy
    The Spruce

Feeling Adventurous? Try This:

  • Enrich—For a richer, creamier gravy, add some cream (heavy or light) or half-and-half just before serving.
  • Fortify—Add a sliced medium onion and two stalks of sliced celery to the saucepan along with the giblets. If desired, use a strainer to reserve the giblet broth to use along with the drippings.
  • Sweeten—Add 1/4 to 1/2 cup of finely sweet chopped onions to the butter and sauté until tender before adding the flour.
  • Sophisticated—Add a few tablespoons of minced shallots to the butter and sauté until tender.
  • Herby—Add about 1/2 teaspoon of chopped fresh sage, 1/4 teaspoon of finely chopped fresh rosemary, and a pinch of freshly chopped thyme leaves.

How to Store

Store any remaining giblet gravy refrigerated in an airtight container for up to 3 days. Reheat on the stovetop on medium-low heat or in the microwave in a microwave-safe bowl on medium power, stirring every 30 seconds until warmed through.

Nutrition Facts (per serving)
158 Calories
10g Fat
4g Carbs
12g Protein
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 158
% Daily Value*
Total Fat 10g 13%
Saturated Fat 5g 24%
Cholesterol 250mg 83%
Sodium 424mg 18%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 12g
Vitamin C 0mg 0%
Calcium 40mg 3%
Iron 2mg 9%
Potassium 119mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)