- The rich, gamey flavors of chicken and turkey giblets give this gravy delicious depth. Serve it on top of your roast bird or drizzle on other favorite recipes.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- Turkey or chicken giblets
- Half an onion, peeled and quartered
- 2 stalks celery, quartered
- 1 garlic clove
- 8 cups chicken stock
- 10 whole peppercorns
- Fat & drippings from a cooked chicken or turkey
- 1/2 cup + 2 Tbsp flour
- Salt and pepper, for seasoning
- Place the giblets, onion, celery, garlic, chicken stock, and peppercorns into a medium-size saucepan. Slowly simmer for about an hour. Remove the saucepan from the heat and strain the giblets from the stock. Reserve the stock.
- Discard the gizzard and remove the meat from the neck. Finely chop the neck meat, the liver, and the heart. Set aside.
- After your turkey or chicken is cooked, remove it from the roasting pan and let it rest for 15 minutes. Pour the drippings from the roasting pan into a measuring cup and let sit long enough for the fat to separate from the drippings. Do not wash the roasting pan.
- When the fat has separated from the drippings, skim it off with a spoon and place it back into the roasting pan. Straddle the roasting pan between two burners and turn the heat onto medium. Sprinkle in the flour and stir. Whisk in the reserved stock and drippings and heat until the gravy begins to boil and has thickened. Add the giblets and heat. Season with salt and pepper before serving.