How to Make Giblet Gravy
with
Heidi Dehncke-Fisher
Whether you're cooking up a Thanksgiving turkey or roasting a chicken, giblet gravy is a warm and delicious way to top off your bird. See how to make giblet gravy from scratch.
Transcript: How to Make Giblet Gravy
Hi! I'm Heidi Dehncke-Fisher and welcome to About.com Food. Today I am going to make my mother in-laws flavorful giblet gravy recipe for poultry.What Are Giblets?
Giblets are usually packaged inside the chicken or turkey you buy to roast. When boiled they make a flavorful stock – one of the necessary ingredients for your gravy. Let's get started.Giblet Gravy Ingredients
You will need:- browning and seasoning sauces
- salt and pepper
- cold water
- stock – made from the birds giblets
- the bird
- a thickening agent – usually fine white flour
- 1/2 stalk celery
- half an onion
Make the Giblet Gravy Stock
You should begin with making the stock for your gravy. Wash the giblets and put them in a pot. Add celery and onion and simmer for 2 hours. After it's finished cooking, remove the bird from the roasting pan. Pour the drippings into a bowl or cup and draw off the excess fat floating on top with a baster - about 2-3 tablespoons. Scrape the bottom of the roasting pan with a spatula to loosen the cooked on bits. Then return your drippings to the roasting pan.Thicken the Gravy
Add flour – enough to thicken the juices and drippings in the pan. You shouldn't have any runny material left - just the thickened juices.Heat the Gravy
Turn heat on medium high. Stir the roux you have just created as it heats. It will begin to bubble. When it is all bubbly, still stirring constantly, add 2 cups of cold water. You need to use your judgment as you may need to ad more depending on the amount of drippings.Turn your heat down to medium. Keep stirring, and make sure you are incorporating all the roux and juicy tidbits from the corners of the pan. The gravy will begin to thicken. As this occurs, add a cup or so of your stock. Keep adding it and stirring – heat should be on low at this point.
Cook the gravy on low stirring occasionally,15 minutes or so to cook thoroughly. Add salt and pepper to taste and the browning and seasoning sauce – start with a small dollop and you can ad more if you like. At this point taste the gravy. It should be flavorful, smooth, and hot.
Giblet Gravy Servings
One of the great things about this recipe is how much gravy it actually makes. As you can see I already have a whole gravy boatful and another 1 1/2 probably to go.Everybody loves a good gravy on their roasted poultry dinner. It's true comfort food. Thanks for watching. To learn more, visit us on the Web at food.about.com.