This is Nana’s classic Thanksgiving recipe for giblet gravy. But, what are giblets you ask? This is a term used for the organs of the bird, which are usually found stored in a paper pouch inside the cavity. They normally include the heart, gizzard, kidneys and liver, but sometimes include the neck as well. Note that this calls for a hard-boiled egg. See our easy instructions for How to Boil the Perfect Egg.
If you want giblet gravy with a roast chicken, make it with whatever organs are in your chicken, which is often just the liver.
Easy!
Inexpensive!
Serves:12people
Serving Size:1/4 cup
This recipe is how Nana makes her gravy, more or less. She doesn't measure and just adds what seems right, but this gets pretty close. It's enough for your main meal and leftovers, but it's one of those things that's hard to make in smaller amounts.
Tools:small (1 to 2-quart) saucepan, liquid measuring cup, measuring spoons, knife and cutting board
| Prep Time | |
| 30-40 minutes start to finish |
|
|
|
Easy!
Inexpensive!
Serves:12people
Serving Size:1/4 cup
|
This recipe is how Nana makes her gravy, more or less. She doesn't measure and just adds what seems right, but this gets pretty close. It's enough for your main meal and leftovers, but it's one of those things that's hard to make in smaller amounts.
Tools:small (1 to 2-quart) saucepan, liquid measuring cup, measuring spoons, knife and cutting board
|
Ingredients
- 1 egg (hard-boiled)
- 1 package turkey giblets
- 3 cups chicken broth
- 3 tablespoons flour or tapioca starch
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup half and half
Servings: people
Units:
Instructions
- Boil the egg ahead of time.
- Remove giblets from the pouch and add to a small saucepan with the broth. Bring to a gentle boil over medium heat. Reduce heat to medium-low or low and simmer until tender, about 20-30 minutes. Remove giblets with a slotted spoon and chop the parts you want to use. (Some parts like the heart are tough, so we feed those to the dog.)
- Remove about 1/4 cup of the warm liquid into a small bowl or glass measuring cup. Add flour, salt and pepper, stirring to make a thin paste. Slowly pour flour paste into warm broth, stirring constantly with whisk or fork. Cook over medium-low heat until thickened, stirring frequently (about 5-10 minutes).
- Turn to low. Finely chop the egg. Stir in half and half, then add chopped giblets and egg. Season with additional salt and pepper, if desired.
Powered byWP Ultimate Recipe
Leave a Reply
You must be logged in to post a comment.