Giblet Gravy
Ingredients
Roux
Instructions
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Simmer the Giblets: The neck, heart, gizzard (remove liver, and roast seperately), and aromatics are placed in a saucepan, covered with water or stock, and simmered for at least an hour (sometimes up to two hours) until tender and a flavorful broth is created. The liver is often added later or omitted due to its distinct flavor.
On this day the chicken didn't promise giblets, so I bought a package of turkey necks. -
Strain and Chop: The liquid is strained and reserved. The neck meat and giblets are finely chopped (including a portion of the roasted liver, but not too much because it's a strong flavor) and set aside to be added to the finished gravy.
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Make the Roux: Fat (butter, oil, or pan drippings) is melted in a saucepan, and flour is whisked in to form a paste (roux). This is cooked for several minutes to eliminate the raw flour taste and achieve a golden color.
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Combine and Thicken: The reserved stock and pan drippings are slowly whisked into the roux, and the mixture is cooked until it thickens to the desired consistency.
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Finish: The chopped giblets are stirred in, and the gravy is seasoned with salt and pepper to taste.
