How To Make Giblet Gravy

Hi, there. I'm Matt from the Underground Cookery School, and today I'm going to do a video cookery lesson for you. Hi, there.

I'm going to show you how to make a giblet gravy. Now, the first thing I need to tell you is what are giblets. Giblets tend to be in poultry, things like the neck, possibly even described as the feet.

And what I've done in advance is I've just roasted a few necks off in the oven. And so I'm going to take those out. Now, they may be quite hot.

Here we go. So there are our giblets, and I'm just going to take them out, because their work is pretty much done. You could actually use those in a stock, but we're just going to make gravy.

As you can see, there's quite a lot of residual fat there, and that's what we're going to use to make our gravy. Now, I'm just going to turn the hob on. You've got to be quite careful with heat, because you don't want the pan to overcook, so I'm just going to put that on a low heat.

Remember, that's been in the oven, so it's going to be quite hot as it is. And I'm going to add a little bit of flour. I'm not going to put too much in, because it's only a small gravy.

Just to give you an example of how to do it, but obviously, if you want to make a larger one, then increase the quantities. So what I'm going to do now is make the roux, which is going to thicken out the gravy, and see, most of it ends up on the work surface. I'm going to scrape all the flavor from the giblets into the residual fat and the flour.

Just to get that going, and that goes back on the hob. And what I'm going to do now is add the chicken stock. Now this is a stock I made earlier.

There we go. You could use stock cube. So you would put a stock cube in a jug, add some boiling hot water, leave it for a few minutes, and that would suffice.

What's going to happen now is I'm going to cook this gravy down, because at the moment, it's very watery. I'm going to cook this down for three or four minutes. Because we did the roux, that's the flour added to the residual fat, it's going to thicken out and make a really nice gravy.

Right. Now that's been cooking on the hob for about two or three minutes, and I'm satisfied that I've got a really nice texture there. And what I'm going to do, is I'm actually, just so that you can see the texture of the giblet gravy, is I'm not going to pass all of it, because we don't need all of it, but I'm going to pass some it through just so that you can get an idea of its thickness.

If you pass it through the sieve, all the bits obviously end up in the sieve rather than the gravy. It tastes delicious. And just to overemphasize the thickness of it, if I just add some of the chicken stock, you can see the difference in the texture.

And that is how to make a giblet gravy.