Homemade Brown Gravy
Homemade Brown Gravy
Ingredients
- 1 tablespoon vegetable oil, or as needed
- 1/2 pound chicken giblets, or turkey giblets, including necks
- 1 shallot, cut in half
- 1 head garlic, cut in half
- 8 cloves, whole
- 3 bay leaves
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, or turkey drippings
- 1 quart chicken stock
- 1/2 teaspoon salt, or to taste
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Heat a large saucepan or Dutch oven over medium-high heat. Add 1 tablespoon of vegetable oil. Add the chicken or turkey giblets (including necks) and cook, stirring occasionally, until deeply browned on all sides, about 8-10 minutes. Remove the giblets from the pan and set aside on a plate.
⏱️ 10 min
- 2
To the same pan (do not clean it), add the halved shallot, halved head of garlic, 8 whole cloves, and 3 bay leaves. Cook over medium heat, stirring occasionally, until the aromatics are softened and caramelized, about 5-7 minutes.
⏱️ 7 min
- 3
While the aromatics are caramelizing, heat a separate dry skillet over medium-low heat. Add 1/2 cup of all-purpose flour. Toast the flour, stirring constantly with a whisk, until it turns a light brown color and smells nutty, about 3-5 minutes. This step adds a complex flavor to the gravy. Remove from heat.
⏱️ 5 min
- 4
Return the giblets to the pan with the caramelized aromatics. Add 1/2 cup of unsalted butter (or turkey drippings) to the pan. Once the butter is melted, sprinkle the toasted flour over the butter and aromatics. Whisk continuously for 1-2 minutes to create a smooth roux base.
⏱️ 2 min
- 5
Gradually pour in 1 quart of chicken stock, whisking constantly to prevent lumps. Bring the mixture to a simmer, then reduce the heat to low and continue to whisk until the gravy thickens to your desired consistency, about 5-7 minutes.
⏱️ 7 min
- 6
Carefully strain the gravy through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much liquid as possible. Discard the strained solids (shallot, garlic, cloves, bay leaves, and most of the giblets, reserving the necks).
⏱️ 3 min
- 7
Take the cooked chicken or turkey necks that were strained out. Once cool enough to handle, remove any edible meat from the bones. Finely chop the removed meat.
⏱️ 5 min
- 8
Stir the finely chopped giblet meat back into the strained gravy. Season the gravy with 1/2 teaspoon of salt, or to taste. Give it a final quick mix. Garnish with fresh chopped parsley before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Brown Gravy
- 1 tablespoon vegetable oil, or as needed
- 1/2 pound chicken giblets, or turkey giblets, including necks
- 1 shallot, cut in half
- 1 head garlic, cut in half
- 8 cloves, whole
- 3 bay leaves
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, or turkey drippings
- 1 quart chicken stock
- 1/2 teaspoon salt, or to taste
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Heat a large saucepan or Dutch oven over medium-high heat. Add 1 tablespoon of vegetable oil. Add the chicken or turkey giblets (including necks) and cook, stirring occasionally, until deeply browned on all sides, about 8-10 minutes. Remove the giblets from the pan and set aside on a plate.
⏱️ 10 min - 2
To the same pan (do not clean it), add the halved shallot, halved head of garlic, 8 whole cloves, and 3 bay leaves. Cook over medium heat, stirring occasionally, until the aromatics are softened and caramelized, about 5-7 minutes.
⏱️ 7 min - 3
While the aromatics are caramelizing, heat a separate dry skillet over medium-low heat. Add 1/2 cup of all-purpose flour. Toast the flour, stirring constantly with a whisk, until it turns a light brown color and smells nutty, about 3-5 minutes. This step adds a complex flavor to the gravy. Remove from heat.
⏱️ 5 min - 4
Return the giblets to the pan with the caramelized aromatics. Add 1/2 cup of unsalted butter (or turkey drippings) to the pan. Once the butter is melted, sprinkle the toasted flour over the butter and aromatics. Whisk continuously for 1-2 minutes to create a smooth roux base.
⏱️ 2 min - 5
Gradually pour in 1 quart of chicken stock, whisking constantly to prevent lumps. Bring the mixture to a simmer, then reduce the heat to low and continue to whisk until the gravy thickens to your desired consistency, about 5-7 minutes.
⏱️ 7 min - 6
Carefully strain the gravy through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much liquid as possible. Discard the strained solids (shallot, garlic, cloves, bay leaves, and most of the giblets, reserving the necks).
⏱️ 3 min - 7
Take the cooked chicken or turkey necks that were strained out. Once cool enough to handle, remove any edible meat from the bones. Finely chop the removed meat.
⏱️ 5 min - 8
Stir the finely chopped giblet meat back into the strained gravy. Season the gravy with 1/2 teaspoon of salt, or to taste. Give it a final quick mix. Garnish with fresh chopped parsley before serving.
⏱️ 3 min