apartment therapy changing the world, one room at a time

This recipe requires the drippings from a roasted chicken. It is assumed that if you're making gravy, you're also making chicken and from that chicken you will get drippings; I usually get about 1/4 cup from a 3-4lb chicken.

A Proper Chicken Giblet Gravy
makes about 1 cup

1 tablespoon butter
1 celery rib, chopped
1 small carrot stick, chopped
1/2 small onion, chopped
a couple cracks of pepper
giblets from a roasting chicken (neck, liver, gizzard, sometimes heart)
couple sprigs thyme
drippings from a roasted chicken
1 tablespoon flour

In a small saucepan over medium heat, melt the butter and sauté the celery, carrot and onion for 1-2 minutes, until onions are soft and beginning to color. Add a few cracks of freshly ground pepper.

Add the giblets, thyme and enough water to cover.

Raise heat and bring to a gentle boil then reduce heat to low and simmer covered for about an hour. Turn off heat and set aside to cool.

Strain broth into a bowl, set aside the cooked giblets and discard what remains.

Remove as much meat from the neck as possible, then discard bones and neck fat. Chop neck meat and giblets into very fine pieces. Set aside.

In a medium skillet, heat pan drippings from roasted chicken over medium low heat. Add cooked giblets and sauté for a minute.

Add enough flour to make a thick roux, a teaspoon at a time . Allow the roux to cook for a minute. Add prepared broth, 1/4 cup at a time, mixing thoroughly with a whisk into a roux.

Continue adding broth as gravy cooks and thickens. If necessary, add additional water to bring gravy to proper consistency.

Related: How to Roast a Chicken Zuni-Style