Rosemary and Giblet Gravy
Recipe Type: Prep
Author: Grill Dome Admin
Cook time: 30 mins
Total time: 30 mins
This gravy goes well with Chicken.
  • Giblets, neck and reserved backbone (If spatchcocked)
  • ½ Yellow Onion, chopped
  • 2 stalks Celery, chopped
  • ½ tsp Kosher Salt
  • ½ tsp Black Pepper
  • ½ tsp crushed Rosemary
  • 1 Tbsp Unsalted Butter
  • 1 Tbsp all-purpose Flour
  • 1 tsp crushed dried Rosemary
  • ½ Cup Chicken Stock (see below)
  • ½ – ¾ Cup Half & Half
  • Kosher Salt (To Taste)
  • Black Pepper (To Taste)
  1. Prepare stock:
  2. Place the giblets, neck and reserved backbone in a medium saucepan. Add chopped onion and celery. Cover with cold water. Bring to a simmer over medium heat. Add salt, pepper and rosemary. Cook for 20 to 30 minutes. Strain chicken stock into mixing bowl; reserving stock. Remove and reserve giblets for gravy.
  3. Prepare gravy:
  4. In a medium saucepan melt butter over medium heat. Add rosemary and cook briefly. Add flour and make a blond roux. Add cooled chicken stock, stirring to combine. Add 1/2 cup of half & half and bring to a boil. (Add additional half & half, if necessary, for the correct consistency.) Add chopped giblets. Season gravy to taste with salt and black pepper.
  5. Keep warm until service.

Recipe Submitted by: Mike Stines (Grill Dome Community)


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