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Giblet Gravy Recipe

Giblet gravy tastes great and helps reduce food waste. Instead of tossing giblets out, use them to make a full-flavored sauce to accompany roasted poultry.

Giblet Gravy Recipe

Offal meat may not be the go-to choice for everyone, but it has its uses. Among them is giblet gravy. Butchers include the neck and edible organs in the cavity for a reason when preparing poultry. Aside from their ability to create incredibly flavored broth, giblets are the key to a rich and flavorful gravy. A roasted bird isn’t complete without a drizzle of the sauce over the top.

Why You’ll Love This Giblet Gravy

Thick and rich – One sign of good gravy is its smoothness. Moreover, it clings to the back of a spoon. With this recipe, you get the perfect consistency every time.

Good enough to drink – You know how some gravies are tasty, but you don’t necessarily want a lot of it? This isn’t one of them. The flavor is rich, robust, and satisfyingly savory, yet not overly so.

Quick and easy gravy – Most giblet gravy recipes start by making a stock with the giblets, extending the process by 2 hours. This version takes a shortcut without sacrificing flavor.

No giblet bits – Some recipes end with giving the cooked giblets a rough chop and mixing the bits into the gravy, but when serving with roasted chicken or turkey, a silky-smooth gravy to drizzle (or drown) the meat is much preferred. Don’t you think?

Giblet Gravy Ingredients Notes

  • Giblets: This includes the liver, heart, gizzard, and neck.
  • Fat: This recipe calls for oil and butter. They are used to sauté giblets and aromatics. The oil prevents the butter from burning as the giblets brown, while the butter offers good flavor and is a must to get the roux off to a good start.
  • Vegetables: A classic mirepoix is used for this giblet gravy. This comprises onion, carrot, and celery. The trio adds tons of flavor and lovely aromas to the finished sauce.
  • Fresh herbs: Sage and rosemary are great go-to’s. Sage brings a warm earthiness to the gravy, while the latter is herbal, peppery, and piney.
  • Flour: All-purpose flour is used for the roux that thickens the gravy. You can’t make a thick, rich gravy without it. Well, technically, you can with cornstarch. However, we’re not going that route in this recipe.
  • Seasonings: The recipe keeps it simple with salt, black pepper, and paprika for color and depth of flavor.

Refer to the recipe card below for a complete list of ingredients with precise measurements.

Giblet Gravy Ingredients

How To Make Giblet Gravy

  1. Prep the giblets: Usually, they don’t require much; however, you may have to remove any excess connective tissue from the top and squeeze out any remaining blood. Yeah, it doesn’t sound like a fun activity, but it’s easy to do.
  2. Sauté: After you heat the cooking fat, toss in the giblets and brown. They need time to develop a deeper brown color, so don’t rush the process, but watch closely and turn as required for an even color.
  3. Add the aromatics: This includes the mirepoix, garlic, herbs, and seasonings. Then, cook until softened and fragrant. As the aromatics cook, the giblets will also cook further.
  4. Time for roux: Sprinkle the flour over the giblets and vegetables and stir to combine everything. Once you no longer smell raw flour, pour some stock in to get the gravy started. Adding some of the stock instead of adding it all at once helps prevent lumps.
  5. Boil: Bring the gravy to a boil after you pour in the remaining stock and simmer until thick and rich.
  6. Strain: Pour the finished gravy through a strainer, transfer it to your favorite gravy boat, and serve.

Variations, Substitutions, and Cooking Tips

Make giblet stock – If you have extra time, make giblet stock to use in the gravy. To go this route, brown the giblets, sauté the aromatics, then cover with water and simmer for 2 hours or so.

Change up the herbs – Oregano or thyme would work equally well here. If dried herbs are all you have, those will work as well. Just use considerably less.

Skip the butter – This does compromise the flavor a tad, but if you don’t consume dairy for whatever reason, replace the butter with oil or use your favorite alternative, like Earth Balance.

Add giblet bits if you like – Finely chop the meat and add it to the gravy if desired. For the best results, simmer it a bit longer after adding to ensure the meat is tender.

Storage and Freezer Tips

Store leftover giblet gravy in an airtight container and refrigerate for 3-4 days. Once chilled for a while, the gravy will seize up. Don’t worry. This is normal and will return to its original state once reheated. Giblet gravy can also be transferred to a freezer-safe bag and frozen for up to 3 months.

How To Reheat

Reheat giblet gravy in a small saucepan over medium heat until it bubbles. Then, reduce the heat and simmer for 5 minutes or until warmed to your liking. If the gravy is too thick, add a splash of water, stock, or broth to loosen it up.

Giblet Gravy Recipe

Giblet Gravy

Yield: 8-10 Servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Giblet gravy tastes great and helps reduce food waste. Instead of tossing giblets out, use them to make a full-flavored sauce to accompany roasted poultry.


  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • Turkey neck and giblets from one turkey/chicken
  • 2 ribs of celery, roughly chopped
  • 2 medium carrots, roughly chopped
  • 1 medium onion, roughly chopped
  • 4 garlic cloves, minced
  • 2 sage leaves
  • 2 sprigs of rosemary
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • 3 tablespoons all-purpose flour
  • 2 ½ cups reduced-sodium chicken stock


    1. Pat the giblets dry and prep if necessary. This may include removing excess connective tissue, removing any blood, etc.
    2. Heat the oil in a deep pan over medium heat. Follow with the butter.
    3. Once the butter melts, add the giblets and sauté until nicely browned.
    4. Add the celery, carrots, onion, and garlic. Follow with the herbs, salt, black pepper, and paprika. Continue to sauté until the aromatics are softened and fragrant.
    5. Sprinkle in the flour and stir until well combined.
    6. Pour in about ¼ of the chicken stock once you no longer smell raw flour.
    7. Mix well to break up any lumps of flour, and then pour in the remaining stock.
    8. Bring to a boil, reduce to a simmer, and simmer for 15 minutes. The gravy will be thick and rich at this point.
    9. Pour the gravy through a strainer to remove solids.
    10. Taste the gravy. Add more salt and black pepper if needed.
    11. Serve.

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Monique McArthur
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