Description
This classic Giblet Gravy recipe offers a rich, flavorful sauce made with a dark roux, chicken broth, boiled giblets, and hard-boiled eggs. Perfect for complementing roast poultry dishes, this gravy is made from scratch and seasoned with salt, pepper, and sage for a comforting and traditional touch.
Ingredients
For the Roux
- 3/4 cup (1 1/2 sticks) butter
- 3/4 cup all-purpose flour
For the Gravy
- 48 oz chicken broth
- Salt, to taste
- Pepper, to taste
- Sage, to taste
- 3-4 hard-boiled eggs, sliced
- 1 handful giblets, boiled and chopped
Instructions
- Make the Roux: Over low heat, melt butter in a large skillet. Gradually whisk in several heaping tablespoons of flour while continuously stirring. Initially, the mixture may clump up but continue whisking until the roux becomes semi-liquid. Allow it to cook until the roux turns a dark golden to medium brown color, indicating that the flour has cooked fully. Once done, remove the roux from heat and set aside for the gravy.
- Heat the Broth: In a large saucepan, bring the chicken broth along with salt, pepper, and sage to a boil, adjusting seasoning to taste.
- Incorporate Roux into Broth: Ladle a portion of the hot broth into the reserved roux and whisk together to create a smooth mixture. Slowly add this mixture back into the main pot of broth while whisking continuously.
- Thicken the Gravy: Keep the broth and roux mixture at a slow boil, whisking constantly until the gravy thickens to your preferred consistency.
- Add Eggs and Giblets: Stir in the sliced hard-boiled eggs and chopped giblets. Allow the gravy to cook briefly so it thickens further and the flavors meld. Keep the gravy warm on the stove until ready to serve.
Notes
- Use fresh giblets, and ensure they are boiled thoroughly before chopping and adding to the gravy.
- Whisk continuously while making the roux to prevent lumps and burning.
- Adjust the thickness by controlling the amount of roux and broth used.
- Season the gravy toward the end to balance flavors as the giblets and broth contribute saltiness.
- This gravy pairs excellently with roasted turkey or chicken dishes, especially during holiday meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauces and Gravies
- Method: Stovetop
- Cuisine: American
