Introduction
Whether you grew up eating it on holidays or are new to the dish, giblet gravy is a comforting and flavorful addition to any meal featuring poultry. This article will provide you with a step-by-step guide to making delicious giblet gravy, plus a video tutorial, a dive into the history and origins of this classic dish, variations and twists to try, expert tips, and serving suggestions.
Step-by-Step Guide
To make giblet gravy, you will need:
- Giblets from poultry (typically the neck, liver, heart, and gizzard)
- 2-3 cups of chicken or turkey broth
- 1/4-1/2 cup of butter or pan drippings
- 1/4-1/2 cup of all-purpose flour
- 1/4-1/2 cup of finely chopped onion and/or celery
- Salt and pepper to taste
1. Begin by cooking the giblets in 2-3 cups of chicken or turkey broth over medium heat for 45-60 minutes. The exact cooking time will depend on the size of the giblets. Once the giblets are cooked, remove them from the broth and set them aside to cool.
2. Once the giblets are cool enough to handle, finely chop them and set them aside. Reserve the broth, as you’ll be using it later.
3. Melt 1/4-1/2 cup of butter or pan drippings in a large skillet over medium heat. Add 1/4-1/2 cup of all-purpose flour and whisk constantly until it becomes a smooth paste. This is known as a roux.
4. Slowly add 2-3 cups of the reserved broth to the roux while whisking constantly. Continue whisking until the gravy begins to thicken. If the gravy is too thick, add more broth a little at a time until it reaches the desired consistency.
5. Add 1/4-1/2 cup of finely chopped onion and/or celery to the gravy. Simmer the gravy for 10-15 minutes, stirring occasionally. This will soften the vegetables and allow the flavors to meld.
6. Add the chopped giblets to the gravy and stir until heated through. Add salt and pepper to taste.
7. Serve the giblet gravy hot over roasted poultry, mashed potatoes, stuffing, or any other dish that pairs well with savory gravy.
Tips and tricks:
- If you don’t have enough giblets to make a full batch of gravy, you can supplement with extra chicken or turkey broth.
- If you’re making giblet gravy alongside roasted poultry, you can use the pan drippings from the bird to make the roux instead of butter.
- For a smoother gravy, strain the cooked giblets from the broth before chopping them. This will remove any tough bits or gristle.
Video Tutorial
While this step-by-step guide provides all the information you need to make giblet gravy, watching a video tutorial can help clarify any confusing steps and provide visual aids. Here are some possible video topics:
- Preparing the giblets
- Making the roux
- Combining the ingredients
- Serving suggestions
Check out YouTube.com for dozens of helpful tutorials.
History and Origins
Giblet gravy likely has its roots in European medieval cuisine. The word “giblets” comes from the Old French “gibelet,” meaning a game bird’s liver. Since medieval times, cooks have used the innards of fowl to create flavorful stocks and sauces. Giblet gravy became especially popular in America in the 20th century, likely due to the popularity of turkey as a holiday bird. Traditional regional variations include adding hard-boiled eggs, cider vinegar, wine, or cream to the gravy.
Variations and Twists
If you’re feeling adventurous, here are some variations and twists to try:
- Add dried or fresh herbs like sage, thyme, or rosemary to the gravy for an extra layer of flavor.
- Replace all or some of the chicken or turkey broth with beef broth or vegetable broth for a unique savory flavor.
- For a spicier gravy, add hot sauce or cayenne pepper to taste.
Serve these variations alongside roasted poultry, mashed potatoes, stuffing, or anywhere else that savory gravy is welcome.
Expert Tips
Chef Anthony Bourdain once famously said that he preferred his gravy “wet as a river.” While it’s important to achieve the right texture for your gravy, don’t get too caught up in exact measurements. Cooking should be fun and intuitive! Here are some additional tips from experts:
- Don’t overcook the giblets! This can cause them to become tough and rubbery, which will negatively impact the texture of the gravy. Cook them just until they’re tender.
- For an even richer gravy, use half broth and half milk or heavy cream.
- Use freshly cracked black pepper for the best flavor. Pre-ground pepper from the grocery store can be stale.
Conclusion
Giblet gravy is a classic comfort food that’s not as intimidating to make as you might think. Armed with the right ingredients and tips, you’ll be able to whip up delicious gravy in no time. Remember to experiment with variations and twists to make the gravy your own.
