How to make traditional poultry giblet gravy

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 6
traditional poultry giblet gravy

Ingredients

  • Giblets from a Turkey, Goose, Cockerel, Duck or Chicken
  • 2 tbls. Poultry dripping
  • 500 ml chicken stock
  • 1 tsp. corn flour mixed with cold water
  • For The Mirepoix: (aromatic vegetable mix)
  • 1 x white onion peeled & finely chopped
  • ½ leek finely chopped
  • 1 x carrot peeled & finely chopped
  • 2 bay leaves
  • ½ bulb garlic
  • A few fresh thyme leaves
  • 6 white peppercorns

Method A

  1. Roast your F&Co bird following cooking instructions provided.
  2. Once the bird is fully cooked remove from the roasting tray & cover with foil to keep warm & rest.
  3. Add the giblets to the roasting tray and cook over a medium high heat until caramelised then set aside.
  4. Add vegetables to the tray & cook over medium high heat until nicely browned then add the giblets to the tray & pour the stock over, gently scraping the tray to release all the tasty bits stuck to the bottom.
  5. Bring to the boil then reduce the heat to simmer the gravy.
  6. Continue to cook over a low heat for 30 minutes skimming any impurities from the surface from time to time.
  7. The gravy can be thickened using a little corn flour mixed with some cold water, then stirred into the simmering gravy.
  8. Pass the gravy through a fine sieve into a clean saucepan, reserving the liver, kidney & heart.
  9. To make the gravy even richer add the reserved giblets to the gravy & bring back to the boil then skim away any fat that rises to the surface, blend until smooth to achieve a rich, aromatic gravy.
  10. The gravy can be chilled up to 3 days or frozen in small containers & used as required.

traditional poultry giblet gravy

Method B

  1. Roast the bird with a trivet (Mirepoix).
  2. Once the bird is fully cooked remove from the roasting tray with the vegetables reserving them for the gravy.
  3. Add the giblets to the roasting tray and cook over a medium high heat until caramelised.
  4. Add the cooked vegetables back to the tray then pour the stock over, gently scraping the tray to release all the tasty bits stuck to the bottom.
  5. Bring to the boil then reduce the heat to simmer the gravy.
  6. Continue to cook over a low heat for 30 minutes skimming any impurities from the surface from time to time.
  7. The gravy can be thickened using a little corn flour mixed with some cold water, then stirred into the simmering gravy.
  8. Pass the gravy through a fine sieve into a clean saucepan, reserving the liver, kidney & heart.
  9. To make the gravy even richer add the reserved giblets to the gravy & bring back to the boil then skim away any fat that rises to the surface, blend until smooth to achieve a rich, aromatic gravy.
  10. The gravy can be chilled up to 3 days or frozen in small containers & used as required.

Note: Adding the reserved giblets is optional; this results in a much more full-bodied, enriched sauce, which can be overpowering for some palates.