Old MacDonald's Potato Box Recipes
Basic Fowl Giblet Gravy Ingredients Wing tips, giblets (heart and gizzards), and neck from chicken, turkey, or other bird 3 to 6 cloves garlic (depending on size of bird), smashed and peeled 1-3/4 to 3-1/2 cups basic chicken stock or canned, depending on size of bird; or, if available, use stock appropriate to bird Water, as needed 1 tablespoon chopped fresh herbs or 1/2 teaspoon celery seeds per cup gravy, optional Kosher salt, to taste Freshly ground black pepper, to taste 1 to 2-1/2 tablespoons unsalted butter, optional 1 to 2-1/2 tablespoons all-purpose flour, optional Directions Put the wing tips, giblets, neck (halved if from a large bird), garlic cloves, and stock in the smallest pan that will hold ingredients comfortably. Cover and bring to a boil. Reduce heat to a simmer and skim. Cook, uncovered, for 1 hour for chicken or up to 2 hours for turkey, until giblets are easily pierced with the point of a knife. Add 1 cup water each time the liquid has reduced by half. Do not start with more liquid or stock, or the gravy will not be a rich, dark color. Skim occasionally. Remove the giblets, allowing them to cool. Meahwhile, continue to cook stock 1 hour longer for chicken and up to 2 hours longer for turkey, until the neck bones fall apart. Add water as needed. For the last 20 minutes, let cook without adding any more water. Meanwhile, cut the heart and gizzards into thin slices or small cubes and reserve. Strain the stock. Skim off any remaining fat. Just before serving, add giblets and, if you wish, some fresh herbs or celery seeds. Pick meat from neck and add. Heat until warm throughout. Add deglazing liquid from the roasted bird, if available. Season to taste with salt and pepper. This is now a very rich gravy, but here is an option for thicker gravy. Melt butter and stir in flour. Use a tablespoon of each for every cup of strained stock. Cook, stirring, for 4 minutes. Add giblets and seasonings. Heat until warm throughout.

Old MacDonald's Potato Box Recipes

Basic Fowl Giblet Gravy

Ingredients

Wing tips, giblets (heart and gizzards), and neck from chicken, turkey, or other bird
3 to 6 cloves garlic (depending on size of bird), smashed and peeled
1-3/4 to 3-1/2 cups basic chicken stock or canned, depending on size of bird; or, if available, use stock appropriate to bird
Water, as needed
1 tablespoon chopped fresh herbs or 1/2 teaspoon celery seeds per cup gravy, optional
Kosher salt, to taste
Freshly ground black pepper, to taste
1 to 2-1/2 tablespoons unsalted butter, optional
1 to 2-1/2 tablespoons all-purpose flour, optional

Directions

Put the wing tips, giblets, neck (halved if from a large bird), garlic cloves, and stock in the smallest pan that will hold ingredients comfortably. Cover and bring to a boil. Reduce heat to a simmer and skim. Cook, uncovered, for 1 hour for chicken or up to 2 hours for turkey, until giblets are easily pierced with the point of a knife. Add 1 cup water each time the liquid has reduced by half. Do not start with more liquid or stock, or the gravy will not be a rich, dark color. Skim occasionally. Remove the giblets, allowing them to cool.
Meahwhile, continue to cook stock 1 hour longer for chicken and up to 2 hours longer for turkey, until the neck bones fall apart. Add water as needed. For the last 20 minutes, let cook without adding any more water. Meanwhile, cut the heart and gizzards into thin slices or small cubes and reserve. Strain the stock. Skim off any remaining fat. Just before serving, add giblets and, if you wish, some fresh herbs or celery seeds. Pick meat from neck and add. Heat until warm throughout. Add deglazing liquid from the roasted bird, if available. Season to taste with salt and pepper.
This is now a very rich gravy, but here is an option for thicker gravy. Melt butter and stir in flour. Use a tablespoon of each for every cup of strained stock. Cook, stirring, for 4 minutes. Add giblets and seasonings. Heat until warm throughout.