Classic Southern Giblet Gravy
A traditional Southern stovetop gravy made from tender chicken giblets and rich pan drippings, perfect to serve over mashed potatoes or cornbread for a comforting side dish.
Ingredients
Check ingredients as you go.
Let’s make it
Prepare the giblets by trimming and cleaning them carefully. Chop the giblets finely into small pieces. Set aside the neck whole.
In a medium saucepan over medium heat, melt the unsalted butter until it foams. Add the finely chopped yellow onion and sauté until translucent and fragrant, about 4 minutes.
Add the chopped giblets and the neck piece to the pan. Cook for about 6–8 minutes, stirring occasionally, until the giblets are cooked through and starting to brown slightly.
Sprinkle the all-purpose flour over the giblet mixture and stir well to coat. Cook the roux for 2 minutes to remove the raw flour taste, stirring continuously to prevent burning.
Gradually pour in the chicken stock while stirring constantly to smooth out the mixture and avoid lumps. Bring the gravy to a gentle simmer, stirring frequently. Remove the neck piece after simmering for 5 minutes.
Let the gravy simmer and thicken for about 8–10 minutes until it reaches your desired consistency. Season with salt and ground black pepper to taste. If too thick, add a little more stock or water.
Remove from heat and discard the neck piece. Pour the gravy into a serving dish and garnish with finely chopped fresh parsley if desired. Serve hot over mashed potatoes, rice, or cornbread.
Tips & notes
For the richest flavor, use homemade chicken stock and save giblet neck for simmering only, removing before serving. Stir continuously when adding flour to avoid lumps.
Saving it for later
Refrigerate leftovers in an airtight container within 2 hours. Consume within 3 days. Do not freeze gravy with giblets as texture may degrade.
Reheating
Reheat gently on stovetop over low heat, stirring frequently and adding a splash of stock or water if gravy thickens too much. Heat until steaming hot throughout.
