Rustic Chicken Giblet Gravy (No Stock Needed)
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Servings
4-6
Prep Time
10 minutes
Cook Time
2 hours
Perfect for pouring over roast chicken, mash, or even as a hearty base for soup or risotto
Why giblets?
Chicken giblets — usually a mix of liver, heart, neck — are flavour powerhouses. When slow-cooked, they create rich, comforting dishes full of depth and goodness. Plus, they’re economical, nutrient-dense, and part of our mission to honour the whole bird.
Ingredients
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1 pack of Organic Chicken Giblets
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(optional) Leftover roast chicken carcass or raw organic chicken wings
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1 small onion quartered
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1 stick organic celery, chopped
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2 garlic cloves, crushed
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1 tbsp organic butter or fat (chicken, beef or pork)
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1 bay leaf
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A few sprigs fresh thyme or rosemary
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½ tsp black peppercorns
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Sea salt to taste
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1 tbsp organic plain flour (optional, for thickening)
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Splash of apple cider vinegar or lemon juice
Directions
Roast the Giblets & Bones (Optional but Recommended)
Preheat oven to 200°C.
Spread giblets (excluding liver) and any chicken bones/wings on a roasting tray.
Roast for 25–30 minutes until golden and browned. This adds deep flavour.
Make the Stock
Transfer roasted giblets and bones to a saucepan.
Add onion, carrot, celery, garlic, bay leaf, herbs, peppercorns.
Cover with cold water (approx. 1L).
Bring to a boil, then reduce to a gentle simmer. Skim off any foam.
Simmer uncovered for 1.5 hours. Add the liver for the final 10 minutes only.
Strain & Reserve
Strain the stock through a fine sieve into a bowl or jug.
Pick out the neck meat and chopped giblets if you’d like to add them back to the gravy.
Discard bones and veg, or compost.
Make the Gravy
In a clean pan, melt 1 tbsp fat or butter.
Whisk in flour and cook for 1–2 minutes to make a roux.
Slowly whisk in 500ml of your homemade giblet stock until smooth.
Simmer and stir for 5–10 minutes until thickened to your liking.
Season & Finish
Add a pinch of sea salt and a splash of vinegar or lemon juice to brighten the flavour.
Stir through any shredded giblet or neck meat for texture, or leave smooth.
Recipe Note
Serving Suggestions:
The perfect pour-over for Sunday roast chicken
Use as a base for rice, risotto, or stuffing
Freeze in portions for instant gravy gold
Why it Works
Using the whole bird — bones and all — draws out minerals, collagen, and a depth of flavour that no shop-bought stock can match. Plus, it’s zero waste, budget-friendly, and the very heart of organic cooking.