Grandma's Giblet Gravy Recipe (2024)

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If you’re trying to decide what to do with those giblets that come with a whole chicken or turkey, then make this classic giblet gravy. This old-fashioned recipe is the perfect comforting gravy to serve alongside your meal.

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Chicken or turkey giblet gravy is a classic recipe and this one comes from Grandma Corine, my husband’s grandmother. She’s over 100 years old (yep, you read that right) and she still be cooking in the kitchen.

My husband would tell me stories of how she would cook this classic turkey giblet gravy and all the family would just eat it up. I’m happy that she decided to teach us how to make this old-school gravy recipe.

Even better this make-ahead giblet gravy can be cooked and frozen for up to 3 months ahead of when you need it. This is ideal during the busy holiday season when we all have so much other things to be getting on with.

Be sure to try my Drippings Gravy and Instant Pot Sausage Gravy too!

What is giblet gravy made of?

This easy homemade giblet gravy recipe starts with the pack of giblets that come in a pack inside a whole turkey or chicken. Giblets include the neck, heart, liver, and gizzard of poultry. Rather than waste these parts of the chicken, they are cooked to release flavor and turned into gravy.

A hard-boiled egg is also added to this recipe. Why? Mainly because it was all that was leftover after baking a cake and eggs shouldn’t go to waste either, at least that’s what I was told.

How to make giblet gravy

Gather your ingredinets.

Heat oil in a 3-quart pan over medium heat. Add the giblets and brown on both sides, about 2 minutes per side. Remove the giblets and remove the pan from the heat and set aside. Chop the gizzard, heart, and liver into small pieces. Remove some of the meat from the neck bones with a fork.

Place the pan back over medium heat and add butter. Allow the butter to melt and whisk in the all-purpose flour. Continue to whisk for 1-2 minutes.
Slowly pour in 3 cups of water, continuing to whisk. Reduce the heat to low.
Add the browned giblets (neck bone included) back into the pan and continue to cook for 30-35 minutes, or until the giblet pieces are tender.
Remove the neck bone. Add the chopped hard boiled egg, salt, and pepper.

Serve giblet gravy while hot along with the rest of the meal.

What is included in the giblets?

Giblets are found in turkey, chickens, and other poultry. They consist of the liver, heart, gizzard, and neck. Some turkeys and chickens will have these removed, otherwise, they will be found in the cavity of an oven-ready bird.

What do you serve it with?

This giblet gravy is perfect to serve as part of your Thanksgiving or Christmas dinner, or whenever you enjoy a whole roasted chicken or turkey! Great with these recipes here:

Roasted Air Fryer Turkey Breast
Instant Pot Turkey Breast
Sous Vide Turkey Breast
Air Fryer Turkey Tenderloin
Cranberry Sauce
Cornbread Dressing

Try it alongside these other favorite sides:

Garlic Mashed Potatoes
Instant Pot Green Beans and Potatoes
Air Fryer Carrots (Sweet or Savory)
Southern Candied Sweet Potatoes

Recipe notes and tips

You can cook the gravy for the times indicated or you can cook longer if need be, especially if you need more time to get dinner ready. If cooking for longer, add more water by the ½ cup if you notice your gravy getting low.
Feel free to add fresh herbs like sage, thyme, or a bay leaf while the gravy is simmering for an additional herb taste.
You can use chicken broth instead of water if you prefer. We use water and enjoy it very much.
I use about 3 teaspoons of kosher salt and 2 teaspoons of black pepper when seasoning this gravy.

More gravy recipes

Gravy without Drippings
Brown Gravy

How to store make ahead giblet gravy

To refrigerate:This giblet gravy can easily be made ahead of time and reheated, and you can leave it to cook for longer on the stovetop while you are waiting to cook the recipe of the meal. Once cooked, let the gravy cool completely before storing it in an airtight container in the fridge. It’s best to be used within two days, and reheat it to a boil before serving.

To freeze:This gravy freezes well, so it’s a great option if you want to use up all of your turkey or chicken and not let anything go to waste. Let cool completely before freezing, and it will keep well for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs:

Are giblets good for you?

Giblets are a high in protein and a great source of vitamins.

What can I do with giblets?

I use turkey or chicken giblets to make great tasting gravy. But you can also use them in sauces or stuffings for the bird, or to make tasty broths and stocks.

Why are giblets left in a turkey?

Giblets are left in a turkey as people like to use them to make stocks and gravy.

Can I make Grandma’s giblet gravy without the egg?

Sure! But then it wouldn’t be grandma’s recipe 😉

Grandma’s Giblet Gravy Recipe

If you're trying to decide what to do with those giblets that come with a whole chicken, then make this gravy. It's rich, so easy to make, and delicious.

Course Condiment, Sauce

Cuisine American

Keyword easy giblet gravy, how to make gravy with giblets, old fashioned giblet gravy recipe

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 253kcal

Author Tanya

Ingredients

Giblets from a whole turkey or chicken (gizzard, neck, heart, and liver)
2 Tablespoons canola oil
4 Tablespoons unsalted butter
½ cup all-purpose flour
3 cups of water*
1 hard boiled egg peeled and chopped
Salt and pepper to taste

Instructions

Heat oil in a 3-quart pan over medium heat. Add the giblets and brown on both sides, about 2 minutes per side. Remove the giblets and remove the pan from the heat and set aside. Chop the gizzard, heart, and liver into small pieces. Remove some of the meat from the neck bones with a fork.
Place the pan back over medium heat and add butter. Allow the butter to melt and whisk in the all-purpose flour. Continue to whisk for 1-2 minutes.
Slowly pour in 3 cups of water, continuing to whisk. Reduce the heat to low.
Add the browned giblets (neck bone included) back into the pan and continue to cook for 30-35 minutes, or until the giblet pieces are tender.
Remove the neck bone. Add the hard boiled egg, salt, and pepper. Serve giblet gravy while hot along with the rest of the meal.

Notes

You can cook the gravy for the times indicated or you can cook longer if need be, especially if you need more time to get dinner ready. If cooking for longer, add more water by the ½ cup if you notice your gravy getting low.
Feel free to add herbs like fresh sage, thyme, or a bay leaf while the gravy is simmering for an additional herb taste.
You can use chicken broth instead of water if you prefer. We use water and enjoy it very much.
I use about 3 teaspoons of kosher salt and 2 teaspoons of black pepper when seasoning this gravy.

Nutrition

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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circ*mstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

This post was originally published October 1, 2021. It has been updated with additional helpful information.

FAQs

How do you make Paula Deen's giblet gravy? ›

Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning and raw stuffing to the mixture. In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes.

What part of the giblets do you not use for gravy? ›

Turkey giblets are most commonly used to make a giblet gravy. The parts (besides the liver, which becomes bitter when boiled) are simmered with herbs and vegetables to make a flavorful giblet stock.

Read The Full Story ›

How do I thicken my giblet gravy? ›

Broth: Use two cans of chicken or turkey broth. Eggs: Four chopped, hard-boiled eggs add flavor and texture. Milk and cornstarch: A mixture of milk and cornstarch thickens the gravy to the perfect consistency.

View Details ›

How long should you boil giblets? ›

So while the turkey is roasting the next day, place the neck and giblets into a medium saucepan, cover it with water by about 2 inches, and bring it to a boil. After it boils, reduce the heat to a strong simmer and cook them for about 45 minutes to 1 hour, until the meat is totally cooked through.

Read On ›

What is the bag of liquid in a turkey? ›

Giblets generally include the liver, and can include the gizzard, neck, kidneys and heart. More often than not, your butcher may have already gathered them inside a little bag within the bird's cavity, which makes finding and using them considerably easier — just don't forget to remove the bag before cooking.

Show Me More ›

How do I know which giblet is the liver? ›

Each piece in the giblets bag brings its own flavor to the table. The heart and gizzard taste more like dark meat, with just a little bit of a tangy gaminess. The liver and kidneys usually have a slightly metallic flavor.

Discover More Details ›

What to do with giblets besides gravy? ›

How to use chicken and turkey giblets

Make stock. My go-to method for dealing with giblets is to first cook the gizzard, heart and neck by making my own giblet broth or stock. ...
Add them to dressing, stuffing and gravy. ...
Make dirty rice.

Nov 13, 2023

Learn More Now ›

Can a turkey have no giblets? ›

The United States Department of Agriculture allows poultry processors to use labels stating that giblets may be missing -- or, without giblets (commonly known as wogs in the poultry industry). Giblets may be lost or broken or may have been pulled from the processing line for not meeting inspection standards.

Explore More ›

Can I boil chicken gizzards? ›

Place rinsed gizzards in boiling pot. Bring back to a rolling boil, reduce heat to steady simmer for 35 to 45 minutes. Remove gizzards and drain. Allow to cool for at least 30 minutes.

How do you make box gravy taste better? ›

Just as you might add condiments like soy sauce, miso paste, Worcestershire sauce, or even a splash of sherry or cider vinegar to your favorite gravy recipe, incorporate them into store-bought gravy for a more complex flavor. Start by adding just a little at a time, and continue until you reach a flavor you enjoy.

Find Out More ›

How to make canned country gravy better? ›

If the canned gravy tastes under-seasoned, add some salt and plenty of black pepper to give it the signature spiciness it's meant to have. Other flavor-boosting spices include red pepper flakes, seasoned salt, and garlic salt or powder.

Get More Info ›

What is giblet gravy made of? ›

Giblets are comprised of the heart, gizzard, liver, and neck of the chicken or turkey. They are often found in a small bundle inside the cavity of the whole bird. You can make gravy from the giblets of either a turkey or a chicken, though I think it's more usual with a roast turkey.