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Home > Restaurants > Recipes > Giblet Gravy

Giblet Gravy

Provided by: Chef Thomas Keller
Served at: Per Se

  • Type of Dish: Condiments/Sauces
  • Servings: 8
  • Cuisine: American
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Photo by Reinhard Hunger
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Turkey bones and wings, cut into 1-inch pieces, plus liver, gizzards, heart, neck
2 onions, cut into 1-inch pieces, reserving 1/2 onion for roasting
3 tablespoons canola oil
1 1/2 quarts low-sodium organic chicken stock
3 carrots, cut into 1-inch pieces
1 stick celery, cut into 1-inch pieces
1 sprig each sage, thyme, bay leaf
2 tablespoons flour
Salt and freshly ground white pepper


Preheat the oven to 400 degrees.

Set the bones in a baking pan with half an onion, toss with oil, and roast until the bones are golden brown. Remove the bones and onion from the roasting pan, deglaze the pan with 1 cup water over medium heat until the brown bits are incorporated into the water, and reserve the liquid.

Put the bones and roasted onion in a stockpot, cover with stock, and bring to a simmer. Add the deglazing liquid. Skim the stock, add the vegetables and herbs, and simmer for 1 1/2 hours. Strain and return the stock to a low simmer.

Meanwhile, sauté the liver and set aside to cool, then dice and reserve. Put the gizzard, heart, and neck in a saucepan, cover with cold water, and bring to just below a simmer to blanch. Drain and cut the gizzard into small pieces and add it to the stock along with the remaining giblets. Cook the giblets until tender, about 1 1/2 hours, and reduce stock to desired color and flavor (should have at least 3 cups). Strain and reserve the giblets.

Add the reduced stock to a shallow pan and sprinkle with flour, whisking until incorporated and smooth. Cook for 5 minutes, until it has thickened to a gravy consistency. Strain, add the giblets and chopped liver, and season with salt and pepper.

(Published 2005)