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Giblet gravy is a time-honored and traditional accompaniment to many festive meals, particularly Thanksgiving and Christmas feasts. This rich and savory gravy features the flavors of giblets, which are the edible organs, such as the liver, heart, and gizzard, that come with poultry.
Its popularity stems from a rich cultural tradition of using all parts of the animal, adding depth of flavor to gravies, and embracing thrifty cooking practices. Passed down through generations, giblet gravy has become an integral part of Southern culinary heritage and family gatherings, reflecting the region’s deep-rooted food traditions.
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Ingredients:
For the roux:
3/4 cup butter
3 tablespoons of flour
3/4 cup butter
3 tablespoons of flour
For the gravy:
48 ounces of chicken broth
Handful boiled and chopped giblets
3 sliced hard-boiled eggs
Salt and pepper to taste
Sage to taste
48 ounces of chicken broth
Handful boiled and chopped giblets
3 sliced hard-boiled eggs
Salt and pepper to taste
Sage to taste
Instructions:
1. In a saucepan, melt the butter over low heat.
2. Stir in the flour to create a roux, cooking and stirring continuously until it turns a dark golden/amber color. Remove from heat.
3. In a sauce pan, combine chicken broth with seasonings and bring mixture to a boil.
4. Take a portion of the liquid and whisk it into the roux.
5. Combine the roux mixture with the main broth and whisk while simmering until it thickens.
6. Add the eggs and giblets. Keep the gravy warm on the stove.
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