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Giblet Gravy – Thanksgiving 2010


  • Stock made from chicken or turkey neck, back, liver, gizzard and heart
  • 2 to 3 boiled eggs (sliced)
  • 2 tablespoons cornstarch or flour
  • Water (to make paste with cornstarch)
  • Salt and pepper


Boil chicken or turkey parts in a 2 quart pan until done (about 2 hours).  Remove all the parts except the meat from the neck, back, and liver.  Chop the liver up into smaller pieces.  Mix cornstarch and water together to form a paste.  Add mixture to broth while broth is at a rolling boil.  Add salt and pepper.  When gravy is at desired thickness, add eggs and simmer until ready to use.

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