Giblet-Gravy-For-Poultry_1
Description
This classic Southern-style giblet gravy transforms simple poultry by-products into a luxurious, flavorful sauce. By simmering the liver, heart, and gizzard until tender, then chopping them finely, you create a robust base full of depth. The gravy is thickened with a roux made from flour and poultry fat, resulting in a silky, rich texture that coats every bite. It is the perfect accompaniment to roast turkey or chicken, especially during holiday meals. This recipe ensures no part of the bird goes to waste while delivering a traditional, home-cooked taste that pairs beautifully with mashed potatoes or stuffing.Ingredients
Directions
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Place the liver, gizzard, and heart in a saucepan and cover with water.
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Bring to a boil, then reduce heat and simmer until the giblets are tender.
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Drain the giblets, reserving the cooking liquid.
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Chop the cooked giblets finely.
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Return the roasting pan to medium heat and leave about 4 tablespoons of fat in the pan.
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Sprinkle 3 tablespoons of flour over the fat and whisk continuously to form a smooth roux.
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Cook the roux for 1-2 minutes until lightly golden, stirring constantly.
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Gradually whisk in the reserved giblet cooking liquid, adding more water if necessary to reach desired consistency.
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Stir in the chopped giblets and simmer for 5 minutes until the gravy thickens.
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Season with salt and pepper to taste.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 179.7kcal
- % Daily Value *
- Total Fat 2.0g4%
- Saturated Fat 0.6g3%
- Cholesterol 157.3mg53%
- Sodium 18.7mg1%
- Total Carbohydrate 25.6g9%
- Dietary Fiber 0.9g4%
- Sugars 0.3g
- Protein 12.0g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you do not have enough roasting fat, you can substitute with butter or chicken fat.
For a smoother texture, you can puree the giblets in a food processor before adding them to the gravy.
Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if it becomes too thick.
Ensure the giblets are fully tender before chopping; undercooked gizzards will be tough and unpleasant.
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