- Giblets from a whole turkey or chicken
- 4 cups cold water
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups pan drippings (or turkey or chicken broth)
- 1/2 cup milk (or half-and-half)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large hard-boiled eggs, chopped
Remove liver from giblets and refrigerate.
lace the remaining giblets into a saucepan and cover with 4 cups cold water; bring to a boil. Reduce the heat to low and simmer the giblets for about 1 1/2 to 2 hours. Add the liver to the saucepan and simmer for another 30 minutes.
Place a mesh strainer or colander over a bowl. Drain the giblets and set the liquids aside to use in the gravy, if needed. Let the giblets cool. Remove the meat from the neck and chop with the rest of the meat.
Melt the butter in a heavy saucepan and stir in the flour. Cook and stir for 3 to 5 minutes, or until the roux just barely begins to turn golden.
f you don’t have drippings from a roasted turkey or chicken, or if you only have a small amount, add the giblet broth or chicken or turkey stock to make 2 cups. Slowly stir in the drippings and/or broth into the roux. Add the milk or half-and-half. Continue cooking and stirring until thickened.
Taste and season the gravy with kosher salt and freshly ground black pepper.
Stir in the chopped hard-boiled eggs and chopped giblets and serve. Enjoy.