Giblet Gravy

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Total Time
2hrs 5mins
5 mins
2 hrs

This recipe is from Rural Arkansas magazine, November 1982.

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  1. Dissolve bouillon cubes in boiling water; add giblets, neck, celery, and onion.
  2. Cover and simmer for 2 hours or until giblets are tender; strain, reserving giblets.
  3. (Do not add seasonings; the bouillon will have yielded enough.) To thicken gravy, combine flour and a small amount of cold water; add to broth.
  4. Cook, stirring constantly, until slightly thickened.
  5. Dice giblets and stir into gravy before serving.