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grandpa's old fashioned giblet gravy

Recipe by
Julie Madawi
Clermont, FL

My family looks forward every year to Thanksgiving, when I make Grandpa's Old Fashioned Giblet Gravy and Southern Stuffing. The giblets - the secret ingredient - and simmering liquid give both an incredible, rich flavor. Several in the family, including the picky eaters, name both as their favorite on the Thanksgiving table.

yield 12 serving(s)
prep time 5 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For grandpa's old fashioned giblet gravy

  • 1 lb
    chicken hearts
  • 1 lb
    chicken gizzards
  • 3 Tbsp
    cooking oil
  • 1 lg
  • 2 stalk
  • 1
  • 1/2 c
    chardonnay, see notes
  • 8 c
    chicken stock, divided
  • 2 sprig
    parsley, italian
  • 2
    bay leaves
  • 1 tsp
  • 2 pinch
    clove, ground
  • 4 Tbsp
    butter, cold
  • 4 Tbsp
  • salt and pepper
  • 1 Tbsp
    italian parsley, chopped

How To Make grandpa's old fashioned giblet gravy

  • 1
    Peel and chop the onion into large pieces and add to food processor bowl. Pulse several times until finely chopped; set aside.
  • Carrots and celery.
    Chop celery and carrot into large pieces, including celery tops and leaves. Add to bowl of food processor and pulse until fine. Set aside.
  • 3
    Rinse and clean giblets. Place them in a single layer on a large cookie sheet covered with paper towel to dry.
  • 4
    Once giblets are dry, place two large, heavy skillets on stove over high heat. Add oil to the bottom of each pan. Once the oil shimmers, add the giblets in a single layer, then sprinkle the minced onions on top.
  • Browned giblets
    Allow the gizzards and onions to brown without disturbing them for several minutes, lowering the temperature to medium high. Once they get deeply brown, flip them over, keeping an eye on them so they don't burn.
  • 6
    When the giblets and minced onions are well browned, lower the heat, then add enough chicken broth to both pans to cover the bottom. Scrape up the brown bits from the bottom of the pan.
  • Let simmer til tender.
    Combine the contents of the pans into one large pan, then add the wine*, celery, carrots, parsley, bay leaves, thyme, cloves, and salt, and enough chicken stock to cover, up to 4 cups. Cover pan and simmer until tender, at least an hour. *If planning on making Grandpa's Southern Stuffing, increase wine to one cup.
  • 8
    Once the giblets are tender, allow to cool, then remove the giblets from the liquid and set aside.
  • 9
    Strain the broth, discarding the vegetables and bay leaves. Add an additional four cups of broth to strained liquid if making Old Fashioned Southern Stuffing and gravy.
  • 10
    Add the giblets to the food processor bowl and process until they reach the desired consistency for the gravy and/or stuffing.
  • 11
    Make Gravy
  • 12
    Place 4 tablespoons butter in a large, clean skillet over medium heat. Once melted, sprinkle 4 tablespoons of flour over pan, whisking until combined and a light brown.
  • 13
    Slowly add the reserved liquid from the giblets to the pan, stirring and adding additional liquid until the gravy reaches the right consistency - see notes below. Allow to simmer for three minutes.
  • 14
    Add chopped giblets as desired; season with salt and pepper to taste, and parsley as desired.
  • This is the wine that I used in my cooking liquid.
    NOTES: I used [ yellow tail ] chardonnay. Refrigerate broth and giblets once it cools if not preparing gravy immediately. Remember that the gravy will thicken as it sits, so make sure the gravy is thinner than you want it to be when served.