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A gravy boat with giblet gravy.

How To Make The Best Giblet Gravy

The best giblet gravy recipe to finish off your roast dinner in style.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Side Dish
Cuisine American
Servings 4 servings
Calories 168 kcal

Equipment

Ingredients
 

Giblet stock

  • 1 bag Giblets (neck, kidneys, heart, gizzards) Do not use the liver
  • 1 Onion
  • 2 Carrots
  • 1 Celery stick
  • 1 Leek
  • 2 Bay leaves
  • 2 tablespoon Fresh thyme
  • 2 tablespoon Fresh parsley
  • 1 tablespoon Black peppercorns
  • 1 tablespoon Cooking oil
  • 1 liter (4¼ cups) Water

Giblet gravy

  • 2 tablespoon Unsalted butter
  • 1 tablespoon All-purpose flour or plain flour
  • 150 ml (⅔ cup) Wine
  • Salt and pepper

Instructions
 

Giblet stock

  • Preheat the oven to 175C/345F.
  • Make the mirepoix by dicing one of the carrots, half the onion, half the celery stick, and half the leek.
  • Place the remaining whole vegetables on a tray with the giblets and drizzle over the oil. Toss to coat everything and then roast for 15-20 minutes until the giblets have browned and the vegetables have slightly caramelized.
  • Place the mirepoix, herbs, peppercorns, and roasted giblets and vegetables into a large saucepan and pour over the water. Bring to a gentle boil for 1-2 hours, and reduce the liquid by half. Sieve the giblet stock and refrigerate or freeze until needed.

Giblet gravy

  • Melt half the butter in a saucepan, and when the crackling starts to die down, stir in the flour vigorously to form a paste (a roux).
  • Whisk in the wine, bring to a gentle simmer, and reduce by a third. Then, stir in the giblet stock.
  • Cook the giblet gravy for 10-15 minutes to cook out the flour and allow it to thicken. Before serving, season with salt and pepper and whisk in a tablespoon of very cold butter to get a glossy finish.

Notes

If you do not want to add the wine, skip that step and stir the stock in straight away. 
Add red wine for a more robust flavor profile or white wine for something lighter in taste. I'd recommend red wine gravy for roast turkey, capon, duck, or goose. 
Once the bird is roasted, deglaze the roasting pan with some extra stock or water and pour the pan drippings into the giblet gravy. You can also make the gravy go further by pouring in the meat juices. Pour them into a separator first to skim off the fat. 
Store the giblet gravy in an airtight container in the fridge and use within 2-3 days. 

Nutrition

Calories: 168kcalCarbohydrates: 14gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 16mgSodium: 45mgPotassium: 288mgFiber: 3gSugar: 4gVitamin A: 6031IUVitamin C: 15mgCalcium: 71mgIron: 2mg
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