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How To Cook Traditional Giblet Gravy for Christmas

How To Cook Traditional Giblet Gravy for Christmas

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

Often discarded or misunderstood, the giblets included with your Christmas poultry centrepiece make for the most delicious Traditional Giblet Gravy, promising to make your Christmas dinner that little more special.


  1. Sauté the giblets in a pan with the schmaltz until nicely browned.
  2. Add the Mirepoix and cook over medium heat until golden and gently pour the stock over, scraping the pan to release all the tasty bits stuck to the bottom.
  3. Bring to the boil then reduce the heat to simmer the gravy.
  4. Continue to cook over a low heat for 30 minutes skimming any impurities from the surface from time to time.
  5. The gravy can be thickened using a little corn flour mixed with some cold water then stirred into the simmering gravy.
  6. Pass the gravy through a fine sieve into a clean saucepan.
  7. To make the gravy even richer deglaze the roasting tin you have cooked the bird in scraping up any sediment from the bottom then serve piping hot.
  • The Ingredients
  • • 1 x white onion peeled & finely chopped
  • • 1 x carrot peeled & finely chopped
  • • 1 x stick celery
  • • 2 bay leaves
  • • ½ bulb garlic
  • • A few fresh sprigs thyme & rosemary
  • • 6 white peppercorns

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