Grandmas Giblet Chicken Gravy Recipes

GIBLET GRAVY

Steps:

• Pour the contents of the giblet bags into a large saucepan. Cover with water and boil until cooked through, 20 to 25 minutes. Turn off the heat and set aside. Remove the giblets from the pan, allow them to cool, and then chop up the gizzards and liver. Pick the meat from the neck. Discard the bones.
• Pour all the turkey drippings out of the roasting pan into a separate container. Allow grease to separate from the juices. Ladle out the fat into another bowl.
• Place the roasting pan over 2 burners over medium heat (there should be lots of yummy brown bits in the pan). Add 3 to 4 tablespoons of the fat back into the pan. Whisk it around to evenly distribute it throughout the pan. Sprinkle 5 to 6 tablespoons of flour over the grease and whisk to combine it with the fat, loosening the bits from the bottom of the pan a little in the process. Cook the roux until it becomes a deep golden brown, 4 to 5 minutes.
• Pour in the chicken broth, whisking constantly. Add 2 to 4 cups, depending on your need. Cook the gravy, whisking gently, until the mixture begins to thicken. Pour in a little bit of the turkey drippings, but be aware that because the brine is so salty, these drippings are very salty. Keep cooking the gravy until thick, adding in chopped giblets, to taste, as well as plenty of black pepper. Use the giblet water from the saucepan to thin the gravy if it gets too thick.
• Serve when very thick and flavorful.

GIBLET GRAVY I

Steps:

• In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
• Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
• Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.

GRANDMA CHICKEN (CHICKEN AND GRAVY)

Steps:

• Combine flour and pepper in a ziplock bag.
• Cut chicken into bite sized pieces and add to flour mixture.
• After all chicken is in the bag, close bag and shake to coat chicken pieces.
• Melt butter in a large skillet over medium low heat.
• Slowly brown both sides of chicken in the melted butter. Note: If your skillet isn't large enough, you can do this in batches, it may require additional butter.
• Remove chicken and set aside in a baking dish.
• Cook onion in same pan until soft (if using onion powder, skip this step).
• Add a small amount (approximately 2-3 tablespoons) of the flour/pepper mixture to the water.
• Mix well.
• Pour water and flour mixture slowly into the pan.
• Add chicken broth and thyme (if using onion powder, add it now) and bring to a simmer. Stir often to make a thickish gravy.
• Return browned chicken pieces to the pan.
• Reduce heat to low and cover. Simmer for 30 minutes, stirring periodically.
• Transfer chicken and gravy into baking dish. I use a 2.8 liter Corning Ware dish, but a 9x13 dish will work as well.
• Cover and bake at 375 for 30 minutes.
• Note: This dish freezes beautifully. After cooking for the first 30 minutes, cool, place in a freezer bag. When you are ready to cook, defrost and cook, covered at 375 for 45-60 minutes or until hot and bubbly.

ROASTED SPATCHCOCK CHICKEN AND GIBLET GRAVY RECIPE BY TASTY

Steps:

• Set a wire rack over a rimmed baking sheet and grease with nonstick spray.
• Remove the giblet bag from inside the chicken and set aside. Place the chicken on a cutting board, breast-side down. Use kitchen shears or a sharp knife to cut along each side of the backbone to remove (set aside to make stock, if desired). Flip the chicken over and splay the thighs. Stack your hands between the breasts and press down firmly to flatten until you hear the breastbone crack.
• Make the adobo seasoning: In a small bowl, mix together the turmeric, oregano, onion powder, garlic powder, pepper, and salt.
• Pat the chicken dry with paper towels. Turn the chicken breast-side down and liberally season the back cavity with half of the adobo seasoning, rubbing into the crevices.
• Flip the bird over. Use a metal skewer to poke the chicken skin all over. Carefully use your fingers to separate the skin from the meat over the breasts and thighs. Rub the clarified butter under the chicken skin, using your fingertips over the skin to spread the butter evenly. Sprinkle the remaining adobo seasoning over the chicken skin.
• Set the chicken on the wire rack. Chill in the refrigerator, uncovered, for 1-24 hours.
• Before roasting, remove the chicken from the refrigerator and let come to room temperature for 45 minutes.
• Preheat the oven 475°F (245°C).
• Transfer the chicken to the oven and roast for about 50 minutes, or until an instant-read thermometer registers 165°F (75°C) when inserted into the thickest part of the thigh and the skin is golden brown. Remove the chicken from the oven and let rest for about 10 minutes.
• Meanwhile, make the giblet gravy: Remove the giblets from the bag and separate the meat from any skin, fat, or bones. Add the giblets to a medium saucepan with enough water to cover by 1 inch. Cook over medium heat until the giblets are tender, about 20 minutes. Remove from the pan, draining any excess water, and finely chop the meat. Clean the pan.
• Melt the butter in the same saucepan over medium heat. Add the onion and garlic and cook until softened, about 1 minute. Sprinkle in the flour and cook, stirring continuously, for 2-3 minutes, or until golden brown.
• Stir in the chopped giblets. Slowly pour in the chicken stock, whisking constantly, until the flour is dissolved, then whisk in the Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
• Bring the gravy to a boil and add the bay leaves, then reduce the heat to low and cook until the gravy is thickened, 5-7 minutes. Season with salt and pepper to taste.
• To carve the chicken, pull the legs away from the body then cut through the joint to release. Cut along the breast bone to remove the breasts on either side. Cut off the wings. Reserve the carcass along with the backbone for making chicken stock, if desired.
• Pour the gravy over the chicken and serve warm.
• Enjoy!

GRANDMA'S TURKEY GRAVY

Steps:

• Pour drippings into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups., Saute shallot in reserved fat in a small saucepan. Stir in the flour, salt, onion powder, poultry seasoning and pepper until blended; cook and stir for 2 minutes or until browned (do not burn). Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

MOMS GIBLET GRAVY

Steps:

• boil neck and giblets in water cook on low simmer cause you need fat from turkey to make gravy anyway
• you may need to add more water because meat has to come off the bone on the neck and gizzard must be tender so simmer about an hour at least.
• debone neck
• it just peels off when done
• and slice gizzards into small chunks
• i always eat the liver because im the only one that likes it lucky me lol. otherwise cut into small chunks too
• save to add to gravy.
• with fat from drippings cook flour salt and pepper in skillet until light brown make kinda a roux so the ratio of fat to flour is right this you have to stir so doesnt burn
• add stock from giblets
• and stir like crazy to get flour surrounded by water
• and neck meat and giblets
• and stir like crazy add canned milk.
• and simmer until as thick as you like.
• cook gravy on low cook for about 15 minutes.
• the longer you cook gravy the better
• gets rid of raw flour taste
• season the way you like.
• you have to stir every so often the thicker the gravy the more often you stir.