Giblet Gravy Recipe

how to make gravy

Sure, you can buy gravy in a can or jar, but why, when it's so easy to make your own giblet gravy?

Giblet Gravy Recipe


  • Giblets and neck of fowl
  • 2 tablespoons chicken fat
  • 2 tablespoons flour
  • Salt and pepper


  1. Place the giblets (liver, heart and gizzard) and the neck in a saucepan, and cover them with cold water.
  2. Simmer slowly and when tender remove meat from the neck, and chop fine with the giblets, saving the water in which they were cooked.
  3. Heat the fat on top of the stove and when it is hot, stir in the flour.
  4. Cook two minutes, then add one cup of the stock left from cooking the giblets, pouring it in gradually so as not to thin the gravy too much.
  5. If the gravy seems too thick, add a little hot water.
  6. Lastly, put in the chopped giblets, and season to taste with salt and pepper.

Serving Suggestions

Serve with turkey, as well as traditional accompaniments such as mashed potatoes, stuffing or rice.

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Giblet Gravy Recipe