Gravy is the flavorful golden crown of a holiday roast or Sunday dinner. Its rich, savory warmth brings dishes together, turning a simple plate of turkey and mashed potatoes into a feast worthy of celebration. While many home cooks reach for store-bought gravy mixes, a truly delicious homemade gravy often starts with a humble, often-overlooked ingredient: giblets.
Giblets—those small organs tucked into the cavity of your raw turkey or chicken—can elevate your gravy from “just okay” to “restaurant-quality.” But not every part of the giblets is suited for your pot. Specifically, the liver is the one component you should avoid using in gravy—unless you’re after a particularly strong, bitter flavor no one wants at the dinner table.
In this comprehensive guide, we’ll explore what giblets are, which parts are ideal for gravy, why the liver is best left out, and how to use the rest for a delicious, aromatic sauce that will elevate your meals year-round.
What Are Giblets and Why Are They Used in Gravy?
Giblets are a collection of edible organs typically found inside the body cavity of poultry such as chicken, turkey, duck, or goose. They are usually wrapped in a small package and given to you when you purchase a whole bird, especially fresh or frozen.
Components of a Giblet Pack
A standard giblet pack includes:
- Heart – A muscle that pumps blood. It has a firm, meaty texture.
- Gizzard – A muscular stomach that grinds food. It’s tough but becomes tender when simmered.
- Neck – Not an organ, but often included in the giblet pack. It’s rich in collagen and bones that add depth to stocks.
- Liver – The largest organ in the pack, responsible for detoxification.
All of these parts, except for the liver, are excellent candidates for use in gravy—but only after they’ve been properly cooked into stock. In fact, simmering the heart, gizzard, and neck in water or broth forms the foundational stock that gives giblet gravy its robust flavor.
The Role of Giblets in Gravy
Giblets contribute much more than just flavor. Here’s how they enhance your gravy:
- Depth of Flavor: The meaty organs add a rich, savory umami base that store-bought stock can’t match.
- Richness from Gelatin: Simmering the gizzard and neck releases collagen, which turns into gelatin, giving the gravy a velvet-like texture without relying solely on fat or flour.
- Frugality and Tradition: Using giblets reflects a nose-to-tail philosophy—maximizing ingredients, reducing waste, and following time-honored culinary practices.
Because of these benefits, many chefs highly recommend incorporating giblets into your gravy recipe. But again, one part stands out as problematic—the liver.
Why the Liver Should Not Be Used in Gravy
While the heart, gizzard, and neck are all fair game for your pot, chefs and food scientists agree: the liver should be excluded when making gravy stock.
Flavor Profile: Too Strong, Too Bitter
The liver has an intense flavor profile that can dominate and sour the entire gravy. It’s naturally bitter due to its role in filtering toxins and metabolizing nutrients. This bitterness doesn’t cook away easily. In fact, when boiled, the liver tends to break down quickly and release an unpleasant, metallic, iron-heavy taste that can make your gravy unpalatable.
Why Does the Liver Taste Bitter?
- It stores iron and vitamin A—nutrients essential for health—but when concentrated in cooked liquids, they amplify bitterness.
- The high enzymatic activity in liver tissue degrades during simmering, leading to off-flavors.
- It has a soft, crumbly texture when cooked, which can result in an unappealing, muddy consistency in the gravy.
Even in small amounts, the liver’s presence can overpower subtler, balanced flavors from herbs, onions, celery, and the rest of the giblets.
The Risk of Overpowering Other Ingredients
Consider making a gravy for a delicate roast chicken. The goal is a sauce that complements—but doesn’t dominate—the dish. Adding liver to the stock is like adding a splash of fish sauce to a mild curry: it throws off the balance and shocks the palate.
In professional kitchens, this is well understood. Chefs will often discard or set the liver aside for another purpose—such as pâté or sautéed liver and onions—while using the remainder of the giblets for stocks and gravies.
What the Experts Say
According to the American Culinary Federation, “While all giblets can technically go into stock, the liver should be cooked separately due to its potent flavor.” Similarly, the James Beard Foundation notes that liver can “contaminate” pan sauces if not handled with extreme care.
Even renowned chef Julia Child warned against using liver in gravy, preferring to sauté it with onions and serve it as a side or use it in stuffing.
Which Giblets Are Safe and Ideal for Gravy?
Now that we know to avoid the liver, let’s focus on the parts that actually enhance your gravy: the heart, gizzard, and neck.
1. The Heart
The heart is a lean, muscular organ. Unlike the liver, it has a clean, mildly sweet flavor similar to dark meat. When simmered, it breaks down gradually, releasing savory notes into the stock.
- Flavor Profile: Mild, meaty, slightly metallic (in a good way).
- Texture After Cooking: Firm, shreddable—great for a chunky-style giblet gravy.
- Usage Tip: Simmer for at least 45–60 minutes to achieve tenderness.
2. The Gizzard
The gizzard is a powerhouse of flavor and texture. It’s designed to grind up food in birds, so it’s very tough when raw. However, a long simmer softens it into a tender, flavorful component.
- Flavor Profile: Deep, earthy, highly savory.
- Texture After Cooking: Chewy but tender—can be chopped finely or left in chunks depending on recipe preference.
- Preparation Note: The inner lining (mucous membrane) should be removed before cooking. It’s thin and dark, often yellowish, and can add bitterness if left on.
How to Clean a Gizzard
| Step | Action |
|---|---|
| 1 | Slit the gizzard open with a sharp knife. |
| 2 | Scrape off the yellowish inner lining. |
| 3 | Rinse thoroughly under cold water. |
| 4 | Pat dry and add to stock pot. |
3. The Neck
Often overlooked but essential for flavor depth, the neck contains meat, connective tissue, and small bones—all rich in collagen. This collagen melts during cooking, creating body in your gravy.
- Flavor Profile: Savory, slightly sweet, rich with poultry essence.
- Texture Contribution: Enhances mouthfeel and helps emulsify the sauce.
- Cooking Time: Should simmer for 1–2 hours to fully extract gelatin.
The neck is the unsung hero of giblet gravy. Without it, many homemade gravies lack the luxurious coating ability that makes them memorable.
How to Make Perfect Giblet Gravy (Without the Liver)
Here’s a chef-inspired, step-by-step method that extracts maximum flavor while avoiding bitterness.
Ingredients You’ll Need
- Giblets (excluding liver): heart, gizzard, neck
- 4 cups water or poultry stock
- 1 small onion, quartered
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 bay leaf
- A few sprigs of thyme or parsley
- Salt and pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Optional: 1 raw egg yolk for extra richness (in classic Southern-style giblet gravy)
Step-by-Step Instructions
1. Simmer the Giblet Stock
Place cleaned heart, gizzard, and neck in a saucepan with water or poultry stock. Add onion, celery, carrot, bay leaf, and herbs. Bring to a boil, then reduce to a simmer and cook covered for 1.5 to 2 hours.
- Strain the stock through a fine mesh sieve.
- Set aside 2–3 cups of stock and reserve the cooked giblets.
2. Prepare the Roux
In a separate skillet, melt butter over medium heat. Gradually whisk in flour to form a smooth paste. Cook for 3–5 minutes until golden—this removes the raw flour taste and gives a nutty depth. This is your roux, the thickening base of the gravy.
3. Combine Stock and Roux
Slowly pour the reserved giblet stock into the roux, whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 5–7 minutes, stirring frequently, until gravy thickens.
4. Add Finely Chopped Giblets
Dice the heart and gizzard into pea-sized pieces. Add to the gravy along with any collected juices. If you prefer a smooth gravy, skip this step or puree the solids before adding.
Optional: For Southern-style giblet gravy, beat one egg yolk and stir it into the hot gravy just before serving. This adds silkiness and richness.
5. Season and Serve
Taste and adjust seasoning with salt and freshly ground black pepper. If the gravy is too thick, thin it with additional stock. If too thin, simmer longer or add a bit more roux.
Serve warm over roasted turkey, mashed potatoes, or biscuits.
What to Do With the Liver (Yes, It’s Still Useful!)
Just because the liver doesn’t go into the gravy doesn’t mean it should be wasted. You can use it in a variety of flavorful, nutrient-dense dishes.
Top Ways to Use the Liver from Giblets
- Sautéed Liver and Onions: A classic comfort dish. Slice the liver thinly, dredge in flour, and sauté in butter with caramelized onions.
- Chicken Liver Pâté: Blend cooked liver with butter, herbs, and a splash of brandy for a luxurious spread.
- Stuffing or Dressing Enhancement – Finely chopped and cooked liver adds a velvety richness to traditional stuffing.
- Poultry Feeding – If you have backyard chickens, clean and cook the liver (unsalted) as a treat. But never give them raw liver or seasoned food.
The liver is rich in iron, vitamin B12, and protein—one of nature’s most nutrient-dense foods. Just keep it off the gravy track.
Common Mistakes to Avoid When Making Giblet Gravy
Even experienced home cooks can misstep when using giblets. Avoid these classic mistakes:
1. Using the Liver in the Stock
As emphasized throughout, this is the most common error. The result? A bitter, off-tasting gravy that ruins your meal. Always remove the liver before boiling the giblets.
2. Skipping the Neck
Some people only use the heart and gizzard. But the neck provides essential gelatin, which binds the gravy and gives it a “cling” to the plate. Don’t skip it.
3. Overcooking the Giblets
While the gizzard needs long cooking, overcooking can make it rubbery or dry. Simmer 1.5 to 2 hours is ideal. Test with a fork: it should be tender but not falling apart.
4. Not Straining the Stock
Simmering vegetables and giblets creates sediment, herb fragments, and fat. Always strain through a fine sieve—this ensures a smooth, professional-looking gravy.
5. Adding Too Much Flour or Butter
Too much roux makes gravy heavy and pasty. Achieve thickness gradually. Remember: gravy thickens as it cools.
Regional Variations: How Different Cuisines Use Giblets
While American Thanksgiving traditions favor giblet gravy (sans liver), many cultures incorporate giblets differently—and often include the liver in other ways.
Southern United States: Hearty Giblet Gravy with Egg Yolk
In the South, giblet gravy is a staple. The heart and gizzard are finely chopped and mixed into a rich, buttery gravy, often with a beaten egg yolk stirred in at the end. The liver is never added to the stock, but may appear sautéed as a side.
French Cuisine: Dégorgé and Pâté
In France, giblets are known as “abats.” The liver is prized and used in pâtés, while the heart and gizzard may be stewed or grilled but are rarely used in pan sauces. Stocks rely on bones and mirepoix, not organ meats.
Mexican & Latin American: Menudo and Asado de Menudo
In Latin cuisine, chicken or pork giblets often go into stews like menudo. The liver is sometimes added, but always cooked separately and mixed in toward the end to avoid bitterness.
Asian Cooking: Stir-Fried or in Broths
In Chinese and Thai cooking, giblets—especially hearts—are stir-fried with chilies, garlic, and soy sauce. Livers are included in dishes like chicken liver skewers but avoided when clarity and balance in soups or sauces are key.
Is Giblet Gravy Safe? Food Safety Tips
Using giblets requires attention to food safety.
Storage and Thawing
- Giblets should be removed from the bird immediately upon purchase.
- If frozen, thaw fully in the refrigerator before cooking.
- Never leave giblets at room temperature for more than 2 hours.
Cooking Temperatures
- Giblets must reach an internal temperature of at least 165°F (74°C) to be safe.
- Simmering for over an hour typically ensures this.
Cross-Contamination
- Use separate cutting boards and knives for raw giblets.
- Wash hands, utensils, and surfaces after handling.
Final Tips for the Perfect Giblet Gravy
To recap, here’s what you need to remember:
- Do NOT use the liver in gravy stock—its strong, bitter flavor overwhelms the dish.
- Use the heart, gizzard, and neck to create a rich, flavorful base.
- Simmer for 1–2 hours to extract maximum flavor and gelatin.
- Strain and season carefully, then build your roux for a silky texture.
- Repurpose the liver in pâté, sautés, or stuffing—don’t throw it away!
Homemade giblet gravy is a tribute to the art of resourceful cooking. It transforms humble parts into something deeply satisfying and memorable—so long as you treat each component with care and respect.
Next time you roast a turkey or chicken, take a moment to reach into the cavity, separate the liver, and put the rest to work. Your gravy—and your guests—will thank you.
With attention to detail and a few key techniques, you’ll never rely on powdered mixes again. Great gravy starts with the right giblets—and knowing exactly what to leave out.
Which parts of the giblets are typically not used in gravy?
The part of the giblets most commonly excluded from pan gravy is the liver. While the heart, gizzard, and neck meat are often simmered to add depth and richness to the gravy, the liver has a strong, pronounced flavor that can easily overpower the delicate balance of a well-made gravy. Chefs typically avoid including it because it can impart a bitter or metallic taste, especially if overcooked or used in excess.
Additionally, raw liver contains high levels of iron and certain enzymes that can alter the color and texture of the gravy, often turning it gray or greenish when cooked. To preserve the appealing golden-brown hue and smooth consistency of pan gravy, professional cooks usually discard the liver or reserve it for other dishes like pâtés or sautéed liver recipes. This selective use ensures a more balanced and restaurant-quality result.
Why is the gizzard considered acceptable for gravy while the liver is not?
The gizzard is acceptable for gravy because it is a muscular organ that benefits from long, slow cooking. When simmered in stock or broth alongside herbs and vegetables, the gizzard breaks down slowly, releasing gelatin and savory, meaty flavors that enhance the body and richness of the gravy. Its tough texture transforms into tenderness, contributing a robust umami note similar to dark meat.
Unlike the liver, the gizzard lacks strong off-flavors or high concentrations of bitter compounds. It acts more like a tough cut of meat than an organ with a distinct taste. This makes it ideal for building a flavorful stock base without altering the intended taste profile. After simmering, it can be chopped finely and incorporated directly into the gravy or reserved as a hearty addition for those who enjoy texture.
Can you use the heart from the giblets in gravy, and how should it be prepared?
Yes, the heart is a valuable part of the giblets for gravy and is often underappreciated. Made mostly of muscle tissue, the chicken or turkey heart has a clean, meaty flavor similar to dark meat. When simmered in the gravy base or stock, it enhances the overall savoriness without introducing undesirable metallic or strong organ-like tastes.
To prepare the heart, first remove any tough connective tissue and sinew, which can remain rubbery even after prolonged cooking. Then, roughly chop it and add it to the pot when creating the stock or simmering the neck and gizzard. Cooking it for at least 30–45 minutes ensures it becomes tender. For a smoother gravy, discard the heart after extracting flavor; for a chunkier, more rustic gravy, mince it finely and stir it in before serving.
What role does the neck play in making pan gravy, and should it be removed?
The neck is one of the most important components of the giblets for building flavor in pan gravy. It contains bones, cartilage, and small amounts of meat and connective tissue that, when simmered, release collagen and gelatin into the liquid. This contributes to a richer, more velvety mouthfeel and helps naturally thicken the gravy without relying solely on flour or cornstarch.
It’s common to simmer the neck in the gravy base for 30 to 45 minutes, then remove and discard it before finishing the gravy. While the meat on the neck is flavorful, it’s usually too small and fibrous to include in the final dish. Removing the neck ensures a smooth texture while retaining all the depth of flavor extracted during cooking. Leaving it in whole could also create an undesirable visual or textural element.
Is it safe to cook giblets that were left inside the bird during roasting?
In most cases, it is safe to use giblets that were accidentally left inside the bird during roasting—provided they were contained in a paper or plastic wrap that remained intact and didn’t melt. Paper-wrapped giblets often survive roasting and can still be used to enhance gravy, especially the neck and gizzard, which benefit from moist heat. However, any giblets in plastic should be discarded immediately due to the risk of chemical leaching.
Even if the packaging is safe, inspect the giblets carefully. If they look overly charred, smell off, or were exposed to extremely high dry heat, their quality may be compromised. The liver, in particular, is prone to bitterness when overcooked. When in doubt, it’s best to use fresh or separately cooked giblets to ensure optimal flavor and food safety in your pan gravy.
How can you make delicious gravy without using any giblets at all?
You can absolutely make excellent pan gravy without using any giblets. The foundation of great gravy comes from the drippings, fond (browned bits), and deglazed pan after roasting meat. Sautéing aromatics like onion, garlic, or shallots in the fat, creating a roux with flour, and deglazing with broth or wine are the essential steps that deliver rich, savory flavor.
To replicate the depth that giblets provide, consider enriching the stock with sautéed mushrooms, tomato paste, soy sauce, or a splash of Worcestershire sauce. Simmering with fresh herbs like thyme and rosemary and adding a small amount of gelatin-rich bone broth can also boost mouthfeel and complexity. These techniques allow home cooks to produce a restaurant-quality gravy, even without traditional giblets.
What are the best seasoning techniques when using giblets in gravy?
When using giblets in gravy, seasoning should be thoughtful and layered. Start by seasoning the simmering liquid—water or broth—where the giblets (excluding the liver) are cooked with classic aromatics: onion, carrot, celery, bay leaf, thyme, and black peppercorns. This builds a flavorful base similar to a mirepoix, extracting the best qualities from both the giblets and vegetables.
Once the stock is ready, strain it and proceed with making the roux. Season the final gravy lightly at first, then adjust after reduction. Over-seasoning early can result in a too-salty gravy once it thickens and concentrates. Add fresh herbs at the end for brightness, and consider a small splash of acid, like apple cider vinegar or lemon juice, to balance the richness. This layered approach ensures a nuanced, well-rounded flavor profile.