How To Make Giblet Gravy

When you buy a whole chicken or turkey, you usually get the giblets stuffed inside the cavity. You can toss them out, feed them to the dog or, if you like flavor, make gravy out of them.

It’s surprisingly easy although, to be honest, you shouldn’t go into it expecting the same kind of texture you get from instant or pre-made gravy.

Giblets aren’t really pretty when you start. Set the neck bone aside and dice the soft pieces.

Fry everything over extremely high heat with a little olive pomace oil or, even better, bacon fat.

Don’t use non-stick. You want the brown bits stuck to the pan. Once everything’s cooked through, remove the neck bone, add enough water to deglaze the pan, and scrape up all the brown bits.

Turn the heat down to low and add a light dusting of flour, just enough for a thin coating over all the giblets. Cook over low heat for five minutes or so, just until the flour doesn’t taste raw any more.

Scoop everything into a food processor and process until smooth. Return to the pan and warm everything through again. Add salt and pepper and check the flavor. Add more salt. And pepper. Gravy needs more than you thought.

Strain through cheesecloth into your gravy boat.

And that’s it.

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