Giblet Gravy Recipe
Giblets add great flavor to homemade gravy! Read about this southern-style gravy and learn how to make Giblet Gravy for your next holiday.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
for the Roux
- 3/4 cup or 1 1/2 sicks butter
- 3 tablespoons All-purpose flour (Approx equal amount to butter)
for the Gravy
- 48 oz chicken broth
- salt to taste
- pepper to taste
- sage to taste
- 3-4 eggs hard boiled and sliced
- 1 handful giblets boiled and chopped.
for the Roux
Over low heat, melt butter in a large skillet - whisk in several heaping tablespoons of flour while continuously stirring. It may clump up and then will start melting into semi-liquid. Saturate with flour and keep whisking. Roux will darken as the flour cooks continue process till roux transforms to a dark gold/medium brown color. Next, remove from heat and reserve for gravy (See cooking video at beginning of this post.)
for the Giblet Gravy
Using large sauce pan, bring broth and seasoning to a boil.
Take part of liquid and ladle into the roux, whisk together and then add to main broth.
Keep whisking at a slow boil until it thickens.
Then add eggs,and giblets. Gravy should thicken up well and can be held on the stove to keep warm
Calories: 208kcal | Carbohydrates: 3g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 142mg | Sodium: 812mg | Potassium: 185mg | Fiber: 0g | Sugar: 0g | Vitamin A: 2015IU | Vitamin C: 11.9mg | Calcium: 26mg | Iron: 1.4mg